Wild Mushroom and Herb Tartlets
Cooking Time
Prep Time
Difficulty
Cuisine
Wild mushroom and herb tartlets are a true tribute to the flavors of the forest. With their rustic shortcrust pastry base and delicately seasoned mushroom filling, they combine simplicity and refinement. Perfect as a starter or a light meal, they are sure to delight fans of authentic and plant-based cuisine.
Wild mushrooms, such as chanterelles, porcini, or oyster mushrooms, bring a unique depth of flavor to these tartlets, marked by earthy and woody notes. Enhanced with aromatic herbs like parsley and thyme, they evoke the feeling of an autumn walk in the forest. Each bite is a celebration of the natural bounty of the land.
To balance the texture, a creamy base made from silken tofu and plant-based cream completes the filling. It adds just the right amount of moisture to prevent the tartlets from being too dry while preserving the crunch of the pastry and the intensity of the mushrooms. A drizzle of walnut oil as a finishing touch adds a gourmet and elegant note to the dish.
Easy to prepare and versatile, these tartlets pair beautifully with a light green salad or roasted vegetables. Whether for a casual dinner or a special occasion, they are guaranteed to impress your guests with their simplicity and authenticity. Get your apron on and enjoy this recipe as delicious as it is beautiful!
Wild Mushroom and Herb Tartlets
Ingredients
For the shortcrust pastry:
- 200 g of flour (whole wheat or semi-whole wheat for a rustic touch)
- 100 g of cold vegan margarine
- 50 ml of cold water
- ½ teaspoon of salt
For the filling:
- 300 g of wild mushrooms (chanterelles, porcini, oyster mushrooms, or a mix)
- 2 tablespoons of walnut oil
- 1 garlic clove (finely chopped)
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of fresh or dried thyme
- A pinch of smoked salt (or regular salt if unavailable)
- Freshly ground black pepper
For the creamy base:
- 100 ml of soy cream (or other thick plant-based cream)
- 50 g of silken tofu
- 1 tablespoon of nutritional yeast
- 1 teaspoon of Dijon mustard
- ½ tablespoon of chickpea flour or cornstarch
- A pinch of nutmeg (optional)
- Salt and pepper to taste
Instructions
Preparing the shortcrust pastry:
- In a bowl, mix the flour and salt. Add the vegan margarine in pieces and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
- Gradually add the cold water, mixing until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Preparing the filling:
- Clean the mushrooms with a brush or damp cloth to remove any dirt. Avoid washing them in water to preserve their flavor.
- Heat one tablespoon of walnut oil in a pan over medium heat. Add the garlic and mushrooms, then sauté until golden and their liquid has evaporated. Season with smoked salt, thyme, pepper, and parsley. Set aside.
Preparing the creamy base:
- In a bowl, mix the soy cream, silken tofu, nutritional yeast, mustard, and chickpea flour or cornstarch.
- Whisk until smooth and slightly thick. Add nutmeg, salt, and pepper to taste.
Assembling and baking:
- Preheat your oven to 180°C (350°F).
- Roll out the shortcrust pastry on a floured surface and cut it into circles to fit 4 tartlet molds. Prick the bottom of the dough with a fork.
- Spread the sautéed mushrooms over the tartlet bases. Pour the creamy base on top (about 1-2 tablespoons per tartlet).
- Bake for 20 to 25 minutes, or until the pastry is golden and the filling is set and slightly browned.
Finishing:
- Drizzle a little walnut oil over each tartlet once out of the oven.
- Serve warm or at room temperature, garnished with a few rocket leaves for freshness.
Tips
- Variations: Add crushed nuts for extra crunch.
- Pairing: These tartlets go perfectly with a green salad or grilled vegetables.
A recipe proposed by Maison Marmite
