Exotic Mushroom Tarts--NEW
Recipe: Exotic Mushroom Tarts--NEW NEW
Mushroom tarts are a big favorite in our household. This one is especially rich. If you can’t find crème fraiche you can use ¼ cup whipping cream and ¼ cup sour cream. If you only have access to button mushrooms you can use those too. I actually almost prefer them with just button mushrooms. The wild ones just make it more upscale.
You’ll need 4, 4” tart pans with removable bottoms for this recipe. If you want to make more than 4 tarts you can do them in batches.
Serves 4. Can be easily doubled
1 pre-made, refrigerated pie crust (or your favorite pie crust recipe)
2 Tbl olive oil
2 Tbl of butter
one cup of diced shallots
one pound of wild mushrooms, mixed. I use chanterelle, porcini, cremini, and shitake (any button mushrooms work fine too). Chopped. Do not include any stems.
½ tsp of sea salt, grated
½ tsp of fresh pepper
½ cup of Marsala cooking wine
½ cup of organic vegetable broth
½ cup of crème fraiche
½ cup of Parmesan cheese
Preheat oven to 450 degrees.
Spread your pie crust on a cutting surface. Take one of your 4” tart pans and set it upside down on the crust. Take a sharp knife and trace one half inch outside the tart pan perimeter, cutting as you go. You’ll have a circle of crust slightly larger in diameter than the tart pan. Turn the tart pan over, put in the bottom and place the crust inside. Inch it in so the bottom is covered and the crust goes up the sides. If a little extends over the edge, just fold it over and press so it’s even with the top. Do this with all 4 tart pans. You’ll have a bit of crust left over for another use, another tart or even some decorations for your serving display.
Bake the tarts on a cookie sheet for 6 – 7 minutes until beige and set. You don’t need to overly brown them. If they bubble slightly that’s okay. I don’t bother to fill them with bean weights. Set aside to cool when they come out of the oven.
While the tarts are baking you can begin your filling. In a large sauté pan add the butter and oil. Melt on medium high and add the shallots. Cook just a minute or two until the shallots wilt. Add your chopped mushrooms. Cook on medium to medium high until most of the liquid has evaporated. This might take up to 10 minutes or so. Grate on your salt and pepper. Add the wine and vegetable broth. Continue cooking until the broth and wine have almost disappeared. This makes a nice, rich reduction. Turn down to low and add the crème fraiche. Stir the crème fraiche into the mushrooms until they are all coated in the creamy sauce.
(At this point all of the ingredients can be set aside until you are ready to bake the tarts. Put the tart crusts in an airtight container and the mushroom mixture can be stored in the refrigerator).
When ready to bake fill the tarts, divide the Parmesan cheese evenly into the bottom of the tarts. Then add the mushroom mixture. Carefully remove the tarts from the rim of the pan and set them on a cookie sheet. Bake 15 – 20 minutes until warmed through. Crusts will crisp up nicely because of the heat from the cookie sheet.
Enjoy on their own or with a small, simple salad of baby greens for an appetizer or a very light lunch.
Enjoy. Cheers! Zola
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