This crunchy and umami rich tart can be vegan or vegetarian depending on whether you use oil/butter substitute or actual butter. Feel free to mix up the mushrooms according to what you can find.  It's important that you follow the order of the recipe, as the puff pastry needs time to rest for 10 minutes or so before layering up with the caramel and mushrooms.

For the mushroom caramel:

1 tbsp olive oil or butter

1 banana shallot, finely chopped

100g chestnut mushrooms, finely chopped

1 tbsp soy sauce

2 tbsp water

small handful of pine nuts

For the tart:

160g ready rolled puff pastry, cut in two

Olive oil or butter

80g king oyster mushrooms, cut into ½ cm thick slices

80g shitake mushrooms, cut into ½ cm thick slices

80g oyster mushrooms, cut into ½ cm thick slices

80g chestnut mushrooms, cut into ½ cm thick slices

70g enoki mushrooms, trimmed and left whole 

Sea salt and pepper

2 small handfuls of pine nuts

•  First make the caramel, by heating the oil/butter in a small pan. Fry the shallots gently , stirring for 10-12 minutes until lightly caramelised. Then add the mushrooms and cook for 3-4 minutes. When soft add the soy sauce and water. Continue to cook for 8-9 minutes, until everything is soft and still  slightly liquid. Add the pine nuts and blitz to a smooth paste (you may need to add a little more water). Set aside

• For the tart,  heat the oven to 200C. Lay the two pastry rectangles on an oven tray lined with baking paper/silicon sheet. Bake for 8-10 minutes until the pastry is slightly puffed up and lightly golden. Then remove from the oven – keep the oven on though.

• Put a little oil or butter in a medium frying pan over a medium heat. When hot, fry the oyster mushrooms until they turn golden.  Remove with a slotted spoon and keep warm. Season well. Repeat this with each of the other mushrooms.

• To assemble, gently smear a thin layer of the mushroom caramel over each pastry base. Arrange the king oyster mushrooms on top. Repeat this with each of the mushrooms, adding a smear of the caramel with each layer, finishing with the enoki mushrooms. Sprinkle over the pine nuts and return the tart to the oven for 10-12 minutes until the pastry is crisp and golden.

• Serve either hot or at room temperature with a green salad