Have fun preparing this mushroom dish!
Cover a tart pan with rolled out dough, prick the bottom well with a fork.
Cut the mushrooms into 2-3 mm thick slices.
Soak the dried mushrooms in not too much liquid for 1 hour.
Heat the butter in a frying pan, add the shallots, garlic clove and thyme and sauté.
Add the mushrooms, steam briefly, drain the soaked mushrooms, chop if necessary and steam, add the soaking liquid and cook completely, then add the whipped cream. Mix the cornstarch with the cognac, add and simmer on low heat for about 2 minutes. Season with salt, pepper and cayenne pepper, then cool the mushrooms.
Mix the eggs with the filling. Sprinkle the grated cheese on the bottom of the dough, spread the filling evenly on it and bake the pancake for about 25 minutes on the lowest rack of the oven heated to 250 °C.
Dried mushrooms can be omitted as well, instead of mushrooms you can use wild mushrooms (ripening mushroom, flakey mushroom, chanterelle, witch’s mushroom).
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