mushroom tatin

400g swiss brown mushrooms, trimmed
400g field mushrooms sliced
200g shitake mushrooms, sliced
100g enoki mushrooms, trimmed, sliced
150g king brown mushrooms, julinned
50ml extra virgin olive oil
50g butter
4 cloves garlic, finely sliced
5 green shallots, finely sliced
5 sprigs thyme
salt and pepper, to season
extra butter for greasing
200g fontina cheese, cut into 2cm cubes
400g frozen puff pastry
120 g goats cheese
balsamic vinegar glaze to serve

1. Heat oven to 220 C. Partially cook mushrooms for 1 minute in salted boiling water, then drain thoroughly.
2. Heat oil and butter in a frypan. Add garlic, shallot and thyme and season. Cook over a med heat for 6 minutes or until soft. Gently stir in mushrooms. Remove from heat.
3. Grease an ovenproof non-stick 30 cm frying pan, then line with baking paper, leaving corners of paper hanging out. Arrange mushroom mixture decoratively in base of prepared pan, then scatter over fontina cheese.
4. Roll out pastry to 6mm thick, cut a circle of pastry to line pan, allowing a 3cm overhang. Position on top of mushrooms.
5. Bake for 25-35 mins. Let cool slightly, then invert onto a large plate. To serve, top with goats cheese and drizzle with balsamic glaze.