Easy Wild Mushroom Tart

Wild mushroom tart

Easy mushroom tart: a quick lunch or dinner idea for using your foraged wild mushrooms. Please note: this recipe is vegetarian but not vegan. For this tart I used Agaricus Arvensis or horse mushroom, and boletes.


150 gr fresh wild mushrooms

2 tablespoons olive oil

2 cloves garlic, chopped

2 sprigs of thyme


For the sauce:

2 tablespoons plain flour

1 tablespoon olive oil

150 ml single cream

For the base:

1 sheet of puff pastry, pre-rolled


Pre-heat the oven at 200 degrees Celsius.

Clean the mushrooms and cut into chunks. Heat 2 tablespoons of oil in a pan, add the mushrooms, garlic, thyme and salt. Cook for 5-10 minutes on a medium heat. Set aside.

In the same pan, add 1 tablespoon of oil and 2 tablespoons of flour. Mix briskly for about a minute, then add the double cream. Reduce for another 1-2 minutes to thicken then turn off the heat. Add the cooked mushrooms and mix well.

Line a round cake tin or tray with baking parchment and lay the puff pastry, cutting off any excess.

Fill the base with the mushroom mixture and level with a spoon.

Bake in the oven at 200 degrees for 10 minutes first, then at 180 degrees for 5-10 minutes until cooked thoroughly.

Picture credits: Paola Bassanese