Best 5 Wild Mushroom Tartlets Recipes

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Embark on a culinary journey into the realm of savory delights with our enticing Wild Mushroom Tartlets. These delectable morsels, adorned with a symphony of wild mushrooms, caramelized onions, and a whisper of fresh herbs, are sure to tantalize your taste buds.

Each bite of these exquisite tartlets unveils a harmonious blend of textures and flavors. The tender, flaky crust provides a sturdy foundation for the earthy medley of wild mushrooms, perfectly complemented by the sweetness of caramelized onions. A hint of fresh herbs adds a refreshing touch, elevating these tartlets to a culinary masterpiece.

Our collection of recipes offers a diverse range of culinary creations, catering to various dietary preferences and culinary skills. From the classic Wild Mushroom Tartlets, featuring a traditional puff pastry crust, to the Vegan Wild Mushroom Tartlets, crafted with a wholesome almond flour crust, we have something for every palate.

For those seeking a gluten-free option, our Gluten-Free Wild Mushroom Tartlets, prepared with a combination of almond flour and tapioca flour, provide a delicious alternative. And for those with limited time, our Easy Wild Mushroom Tartlets, featuring a pre-made pie crust, offer a convenient and equally delectable option.

Whichever recipe you choose, these Wild Mushroom Tartlets promise an explosion of flavors and textures that will leave you craving more. Gather your ingredients, preheat your oven, and prepare to indulge in a culinary symphony that will transport your taste buds to a realm of pure bliss.

Let's cook with our recipes!

WILD MUSHROOM TARTLETS



Wild mushroom tartlets image

Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper

Time 1h

Number Of Ingredients 8

375g block all-butter puff pastry
flour , for dusting
25g butter
300g mixed wild mushrooms or just one type, cleaned and sliced
25g parmesan (or vegetarian alternative), finely grated
small handful parsley leaves, chopped
1 garlic clove , finely chopped
1 egg , beaten

Steps:

  • Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
  • Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
  • Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium

WILD MUSHROOM TART



Wild Mushroom Tart image

This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.

Provided by David Tanis

Categories     pies and tarts, vegetables, appetizer

Time 1h30m

Yield 4 generous or 6 restrained portions

Number Of Ingredients 14

2 cups/255 grams all-purpose flour, plus more for rolling
Pinch of fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut in 1/4-inch cubes
1/2 cup/120 milliliters ice water
2 tablespoons extra-virgin olive oil, plus a little more as needed
1 onion, any kind, sliced into 1/4-inch half-moons (about 1 1/2 cups)
Kosher salt and black pepper
10 ounces/300 grams wild mushrooms, such as chanterelle, or cultivated shiitake, oyster or king trumpet mushrooms, sliced (about 4 cups)
2 garlic cloves, minced
2 teaspoons chopped thyme
Pinch of red-pepper flakes (optional)
1/2 cup/120 milliliters crème fraîche
3 tablespoons grated Parmesan
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
  • You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
  • Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
  • Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
  • In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
  • Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
  • Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.

WILD MUSHROOM TARTLETS



Wild Mushroom Tartlets image

Categories     Mushroom     Bake     Cocktail Party     Vegetarian     Sherry     Sour Cream     Shallot     Gourmet

Yield Makes 20 hors d'oeuvres

Number Of Ingredients 13

pâte brisée
raw rice for weighting the shells
1 ounce dried porcini or cèpes
1/4 pound shallots, minced
3 tablespoons unsalted butter
1 pound small white mushrooms
1/2 teaspoon dried tarragon, crumbled
2 tablespoons all-purpose flour
3 tablespoons medium-dry Sherry
1/2 cup sour cream
fresh lemon juice to taste
1/4 cup minced fresh parsley leaves
a 3 1/2-ounce package enoki-dake mushrooms

Steps:

  • Roll the dough into a 1/8-inch-thick rectangle on a floured surface and with a floured 3 1/2-inch-long oval cutter cut 20 ovals from it. Fit ovals into 20 lightly oiled 3 3/4-inch-long barqutte tins and chill the tartlet shells for 30 minutes. Weight the shells with empty barquette tins or line them with foil, fill the tins or foil with the rice and bake the shells in a jelly-roll pan in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and tins or foil carefully, bake the shells for 5 to 10 minutes more, or until they are golden, and let them cool in the pan on a rack.
  • In a bowl let the porcini soak in boiling water to cover for 30 minutes or until they are softened, drain them, reserving the soaking liquid for another use, and discard any tough stems. In a large skillet cook the shallots in the butter over moderately low heat, stirring, until they are softened. In a food processor chop fine the porcini with the white mushrooms, add the mixture to the shallot mixture, and stir in the tarragon. Cook the mixture, stirring, until the liquid the mushrooms give off is evaporated, stir in the flour, and cook the mixture, stirring, for two minutes. Stir in the Sherry, the sour cream, the lemon juice, and salt and pepper to taste and cook the filling, stirring for 5 minutes, or until thickened. Remove the skillet from the heat and let the filling cool. The filling may be prepared up to this point 2 days ahead and kept covered and chilled.
  • Stir the parsley into the filling and divide the filling among the shells, smoothing the tops. Bake the tartlets in the lower third of a preheated 375°F. oven for 10 minutes, or until heated through, arrange 2 of the enoki-dake, trimmed, on each tartlet, and bake the tartlets for 2 minutes more. Loosen the tartlets from the tins with the tip of a small sharp knife and transfer them carefully to serving plates.

WILD MUSHROOM TART



Wild Mushroom Tart image

This tart combines wild mushrooms in a DIY tart crust.

Categories     Milk/Cream     Egg     Mushroom     Bake     Vegetarian     Fall     Gourmet

Yield Makes 8 first-course or 6 main-course servings

Number Of Ingredients 15

Pastry dough
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 pound mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fraîche
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
1 pie weights or raw rice
Special Equipment
a 9- by 1-inch round fluted tart pan with a removable bottom; pie weights or raw rice

Steps:

  • Make shell:
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
  • Cool completely in pan on a rack, about 15 minutes.
  • Make filling while shell bakes:
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
  • Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
  • Fill and bake tart:
  • Reduce oven temperature to 325°F.
  • Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
  • Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.

WILD MUSHROOM TART



Wild Mushroom Tart image

Categories     Food Processor     Cheese     Mushroom     Appetizer     Bake     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 17

Crust
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water
Filling
1 cup water
1 ounce dried porcini mushrooms
1/4 cup (1/2 stick) unsalted butter
10 ounces crimini or button mushrooms, sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs
2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg

Steps:

  • For crust:
  • Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
  • Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
  • For filling:
  • Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
  • Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
  • Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
  • Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

Tips:

  • When choosing mushrooms for your tartlets, look for firm, fresh mushrooms with a pleasant aroma. Avoid any mushrooms that are slimy, bruised, or have an off odor.
  • To clean the mushrooms, use a soft brush to remove any dirt or debris. Do not wash the mushrooms, as this can make them soggy.
  • If you are using dried mushrooms, soak them in hot water for 20 minutes before using. Once they are softened, drain them and chop them finely.
  • To make the tartlet shells, use a sturdy dough that will hold its shape when baked. You can use a store-bought dough or make your own.
  • When filling the tartlets, do not overfill them, as the filling may bubble over during baking.
  • Bake the tartlets until the shells are golden brown and the filling is set. This usually takes about 20-25 minutes.

Conclusion:

Wild mushroom tartlets are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. With a variety of mushrooms, cheeses, and herbs to choose from, you can create a tartlet that is sure to please everyone.

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