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    Wild Mushroom Tart

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    Wild Mushroom Tart

    Buy whichever fresh, wild mushrooms you can find that look good, or flavoursome brown mushrooms, such as crimini. Avoid any that are turning slimy. Carefully wipe them clean and trim their stalks. If trumpet-shaped, pull apart lengthways, and wipe clean down their central hollow stem.

    Serves: 4


    • 225g shortcrust pastry
    • 2 tablespoons olive oil
    • 6 fat shallots, sliced
    • 55g crimini (brown button) mushrooms trimmed and halved
    • 120g wild mushrooms, trimmed and sliced
    • Handful of parsley leaves, finely chopped
    • A small bunch of chives,finely sliced
    • 1 egg, plus 1 egg yolk
    • 200ml sour cream
    • Salt and freshly ground black pepper
    • 55g roughly grated gruyère


    1. Roll out the pastry on a lightly floured surface into a 30cm circle and loosely wrap around the rolling pin. Hold the pin over a 23cm tart dish and carefully unroll, gently pressing the pastry into place. Prick the bottom with a fork, press some aluminium foil or greaseproof paper into the middle and fill with baking beans. Chill for 30 minutes.
    2. Preheat the oven to 190°C/gas 5.
    3. Put the pastry case in the centre of the oven and bake blind for 15 minutes. Remove the covering and continue to bake for another 5 minutes, or until the pastry has become dry but not coloured. Remove from the oven.
    4. Meanwhile, heat the oil in a frying pan and fry the shallots over a medium-low heat until soft. Prepare the mushrooms, as described above, then mix into the soft shallots and increase the heat. Fry briskly until the mushrooms are lightly cooked and any excess liquid has evaporated.
    5. Tip into a bowl and add the herbs. Beat together the eggs and sour cream. Mix into the mushrooms, season to taste and pour into the pastry case. Sprinkle with gruyère and return to the oven. Bake for a further 20-25 minutes until golden and slightly risen. Serve hot, warm or cold with a simple salad of mixed leaves.

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