Mushroom Tart

Preparation:

Preparation: Clean the mushrooms, wash them, drain them, dry them with a cloth and chop them finely. Preheat the oven to 170 degrees (thermostat 5). Melt the butter in a pan and brown the shallots for three to five minutes, without letting them brown; add the mushrooms and lemon juice. Brown them for three minutes over moderate heat, stirring regularly. Stop cooking. Add the parsley. Salt, pepper and mix. Break the egg into a bowl and beat it with a fork. Add the egg yolk, the Parmesan, the cream. Salt, pepper and mix. Arrange the mushrooms evenly on the shortcrust pastry base, add three quarters of the contents of the bowl, pouring the mixture onto the back of a spoon so as not to move the mushrooms. Place the mold at the entrance to the oven and pour the rest of the contents of the bowl over it. Leave to cook for twenty-five to thirty minutes, until the tart is well puffed and golden. Serve immediately.