Earthy Mushroom Tart
This tart brings back the memory of mushroom picking in the fall — the joy of spotting chanterelles, morels, or field mushrooms tucked away in the woods and fields. Rich, earthy mushrooms layered on crisp pastry with cream, herbs, and a splash of sherry turn simple ingredients into something elegant yet comforting. Perfect as a starter, a light lunch, or even a centerpiece for a Canadian-inspired feast, it celebrates the deep, woodsy flavours of foraged food.
Prep Time: 15 minutes
Total Time: 45 minutes
Serves: 6–8
Ingredients
500 g (about 1 lb) mixed mushrooms, divided (half finely chopped, half sliced)
2 tbsp butter
1 shallot (or small onion), finely chopped
2 cloves garlic, minced
2 tbsp dry sherry
½ cup (120 ml) cream
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & freshly ground black pepper, to taste
1 sheet puff pastry (blind baked) or 1 round of uncooked bread dough
Fresh parsley, to garnish
Method
Preheat oven: Set to 180 °C (350 °F).
Cook mushrooms: In a dry pan, cook all the mushrooms over medium heat until they release their liquid. Drain well and pat dry. Reserve the sliced mushrooms for topping.
Make the filling: In a skillet, melt butter. Add shallot and garlic; sauté until soft. Stir in finely chopped mushrooms and cook until fragrant. Deglaze with sherry, then stir in cream and thyme. Season with salt and pepper. Simmer until slightly thickened.
Assemble: Spread the mushroom–cream mixture over the tart base. Arrange sliced mushrooms on top in a decorative pattern.
Bake: Place tart in the oven for 25–30 minutes, until golden and set.
Serve: Garnish with parsley. Slice and serve warm.
Variations
Shallot & Sherry Cream – My favourite version: cook down mushrooms with shallots, cream, and a splash of sherry, then pour onto the tart base. Arrange buttery sautéed mushroom slices over top for a rich finish.
Mini Mushroom Bites – Cut puff pastry into squares, press into muffin tins, and fill for perfect appetizer-sized tarts.