Lorna Mcnee served up a tasty mushroom tart with mushroom duxelles, morels and a Madeira truffle sauce on James Martin’s Saturday Morning.

The ingredients are: 3 sheets of filo pastry, 100g parmesan cheese, 10g picked thyme leaves, 100g melted butter, Black Garlic Gel, 100g Black garlic cloves, 200g water, 10g soy sauce, 3g agar and Salt.

For the Lemon Gel: 100g fresh lemon juice passed, 100g water, 30g sugar and 3g agar.

For the Duxelles: 300g firm Paris brown mushrooms (on the larger side), 300g firm buttom mushroom (on the larger side), 200g maitake mushroom, 1 shallot, 1 clove garlic, 1 lemon, 20g butter, 10g cornflour, 30g cream and 10g tarragon chopped.

For the Morels: 50g butter, 20 morels, 10g parsley, 200g mushroom stock and 1 glove garlic.

For the Madeira Sauce: 3 shallots, 250g white wine, 250g maderia, 1 tin truffle juice, 250g button mushroom, 800g cream, 100g frozen truffle, 600g mushroom stock and 150g good quality butter.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.