For this edition of the Daily Dish, we take you back to old France, where the classic dish TarteTatin was widely served. Now normally, it uses apples but at Tonia’s Kitchen, we’ve decided to try something new. Chef Steven Schimoler told Tonia he uses mushrooms instead. He takes a number of fine mushrooms, sautés them in a pan and then adds them to a puff pastry sheet, roughly cut to the size of the pan. Chef Steven bakes it altogether and flips it onto a plate. He says you can ad shrimp, or leave those mushrooms alone! Tre bien!
