Wild Mushroom Tart

Wild Mushroom Tart
Contributor

Whole Foods Market

Shallots sautéed in butter and freshly grated Parmesan cheese combine with a rustic medley of mushrooms for a satisfying vegetarian entrée. Serve with a light green salad.

8
Servings
289
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil or cooking spray
  • One 9-inch frozen piecrust, thawed for about 10 to 15 minutes
  • 1 1/2  Cup  grated Parmesan cheese, divided
  • 2  Tablespoons  butter
  • 2  Tablespoons  olive oil
  • 1  Cup  thinly sliced shallots
  • 3/4  Pounds  mixed wild mushrooms (such as chanterelles, hedgehogs, and creminis), roughly chopped
  • Salt and pepper, to taste
  • 1/4  Cup  dry sherry or white wine
  • 1/2  Cup  vegetable or low-sodium chicken broth
  • 1/2  Cup  crème fraîche

Directions

Preheat oven to 450 degrees. Spray a 9-inch tart pan with cooking spray. Remove pie crust from aluminum tin and press into bottom and sides of tart pan. Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes. Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside. Reduce oven temperature to 350 degrees.

Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes. Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more. Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.

Transfer contents of skillet to tart pan and spread out evenly. Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes. Set aside to let rest for 10 minutes then cut into slices and serve.

Nutritional Facts

Total Fat
19g
27%
Saturated Fat
9g
38%
Cholesterol
51mg
17%
Carbohydrate, by difference
17g
13%
Protein
13g
28%
Vitamin A, RAE
74µg
11%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
424mg
42%
Choline, total
26mg
6%
Fiber, total dietary
1g
4%
Fluoride, F
9µg
0%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
318mg
45%
Selenium, Se
12µg
22%
Sodium, Na
670mg
45%
Water
78g
3%
Zinc, Zn
2mg
25%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.