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Mixed Mushroom Tartlets

 Mixed Mushroom Tartlets
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.—Jennifer Condreay, Centennial,
8 ServingsPrep: 40 min. Bake: 15 min.


  • 1-1/2 pounds sliced fresh assorted mushrooms
  • 1 medium onion, chopped
  • 1/2 cup butter
  • 3 tablespoons olive oil
  • 1/2 cup white wine or dry vermouth
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg yolk
  • 1 teaspoon water


  • In a large skillet, saute mushrooms and onion in butter and oil in
  • batches until tender. Reduce heat to medium. Stir in the wine, thyme
  • and salt. Cook until liquid is reduced by half. Stir in cream. Cook
  • for 10 minutes until thickened. Remove from the heat and set aside.
  • Unfold one puff pastry sheet. Roll out into a 12-in. x 8-in.
  • rectangle. Cut into eight rectangles. Using a sharp knife, score 1/2
  • in. from the edges of each pastry (do not cut through).
  • Transfer to baking sheets. Repeat with remaining sheet of puff
  • pastry. Spoon mushroom mixture into centers. Whisk egg yolk and
  • water; brush over pastry edges.
  • Bake at 400° for 13-16 minutes or until golden brown. Yield: 8

2 of 2

Mixed Mushroom Tartlets (continued)

Directions (continued)

  • servings.
Editor’s Note: For assorted mushrooms, we recommend a mixture of white button, baby portobello, shiitake and oyster mushrooms.
Nutritional Facts: 2 tartlets equals 610 calories, 44 g fat (19 g saturated fat), 96 mg cholesterol, 593 mg sodium, 42 g carbohydrate, 6 g fiber, 8 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.