Dried Porcini and fresh mushroom tart


by: Orchid

This succulent mix of mushrooms may tempt you to forget the pastry and just spoon them over some toast-an excellent idea, in fact. But if you want a dish that has more style, make a tart. It will look glorious, and with the full ounce of dried mushrooms it will be intensely mushroomy. While rich in flavor, this is not a heavy dish, so go ahead and include a soup (a roasted red pepper soup would make a lively start), a side dish (think of roasted carrots with garlic and thyme or braised black kale), and a sprightly green salad. A glass of Bandol rosé is the perfect wine.


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serves: 4

1 ounce (1 cup) dried porcini mushrooms

1/2 cup dry white wine or dry sherry

1 9-inch tart shell

1 tablespoon olive oil (or a mixture of butter and oil, plus a little oil to finish)

1 large white onion, finely diced

1/2 pound white or brown mushrooms, sliced 1/4 inch thick or less

1/2 pound (3 small) portobello or other large mushrooms, sliced 1/4 inch thick (see note)

sea salt and freshly ground pepper

1 teaspoon heaping tomato paste

1 sprig parsley and a few thyme or marjoram sprigs, minced

1 egg

2/3 cup half-and-half, cream, or Mushroom Stock

Nutrition Facts
Dried Porcini and fresh mushroom tart

Servings Per Recipe: 4

Amount per Serving

Calories: 398

  • Total Fat: 13.3 g
  •     Saturated Fat: 4.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.8 mg
  • Sodium: 243.3 mg
  • Total Carbs: 58.7 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 7.9 g
  • Protein: 8.7 g

how is this calculated?

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1.  Preheat the oven to 425°F. Put the porcini in a saucepan with the wine and 1/2 cup water. Bring to a boil, then turn off the heat, cover, and set aside for 30 minutes. Once the porcini are tender, pour the liquid through a fine strainer into a bowl, then chop the mushrooms into 1/2-inch or smaller pieces. Reserve the soaking water.

2.  Meanwhile, prepare and freeze the tart shell.

3.  Heat the oil in a wide skillet. Add the onion and cook over medium-high heat, stirring frequently, until it starts to color, about 5 minutes.

4.  Add the fresh mushrooms. Raise the heat to high, season with 1 teaspoon salt, and cook, tossing occasionally, until they start to color, about 10 minutes. Stir in the tomato paste and a few tablespoons of the mushroom-soaking liquid, then add the porcini and continue cooking, adding more mushroom liquid in small amounts, until the mushrooms are tender and glazed, about 15 minutes. Add half the herbs, then taste for salt and season with pepper.

5.  While the mushrooms are cooking, prebake the tart shell.

6.  Beat the egg with the half-and-half. Slide the mushrooms into the prebaked tart shell and pour the custard over. Bake until the custard is set, 25 to 30 minutes. When done, sprinkle the remaining herbs over the top and dab a few drops of oil on the mushrooms to make them shine.

Cooks' note:
Turn on the oven, get the dried mushrooms soaking, then use that window of time to prepare the tart shell (unless you have one ready). and slice the onion and mushrooms. Bake the tart shell while the mushrooms are cooking. This tart can be served hot, warm, or at room temperature. If you're using portobellos, remove the gills with a spoon before cooking, or the dish will be very dark.

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