Mushroom Duxelle Tartlet with Poached Eggs and Hollandaise Sauce

Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions
By Paul Heathcote
Mushroom Duxelle Tartlet with Poached Eggs and Hollandaise Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the tartlets

  • 150 g ready-made puff pastry
  • 8 spring onions

For the mushroom pur'e

  • 25 g butter
  • 2 shallots, finely diced
  • 450 g button mushrooms
  • dashes of madeira
  • 50 ml whipping cream

For the poached quails' eggs

  • 500 ml water
  • 50 ml vinegar
  • 12 quail's eggs
  • pinches of salt

For the hollandaise sauce

  • 2 egg yolks
  • 250 g clarified butter
  • 2 tbsp warm water
  • 2 tsp lemon juice
  • 1 tsp chopped chives
  • pinches of paprika

To serve

  • green salad, dressed with olive oil


1. For the tartlets: roll out the puff pastry to 2mm thick. Use to line four 10cm tartlet moulds, then prick the bottom with a fork.

2. Line with baking parchment, fill the moulds with baking beans and bake blind in the oven for 15 minutes. Remove the baking beans and the parchment, and return to the oven to bake for 5 more minutes until golden and crisp.

3. Blanch the spring onions in salted water, refresh in cold water and set aside.

4. For the mushroom duxelle: blend the mushrooms in a food processor until very finely minced.

5. In a frying pan, gently fry the shallots in the butter, add the minced mushrooms and cook until all the liquid has evaporated and the mixture starts to stick to the pan.

6. Meanwhile, in another pan add the Madeira wine and reduce over a medium-high heat until thick and sticky, then stir in the cream and reduce until thick.

7. Transfer the mushroom mixture to the pan with the Madeira cream and season with salt and pepper.

8. For the poached eggs: bring the pot of water to the boil. Pour the vinegar into a bowl and crack all the quails eggs into the vinegar. Season with salt and pepper.

9. Pour all the eggs and vinegar into the pan of boiling water and poach for about 45 seconds. Remove and refresh in a bowl of iced water. When ready to serve, reheat the eggs in a pot of simmering water.

10. For the hollandaise sauce: whisk the egg yolks in a bowl set over a pot of simmering water, and add the butter gradually, whisking constantly. Whisk in the lemon juice and season with salt and pepper.

11. To serve, place a good portion of mushroom purée in the tartlets. Top with two spring onions and three quails eggs. Spoon over the hollandaise sauce, decorate with chopped chives and a dusting of paprika. Serve with a green salad dressed in olive oil.

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