Mushroom Tart
  • Basic Pastry:
  • 1-1/4 cups all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup solid vegetable shortening
  • 1 Tablespoon butter
  • 2 to 3 Tablespoons cold water
  • Filling:
  • 2 pounds fresh mushrooms
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons minced shallots
  • ¼ cup butter
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tablespoon fresh snipped parsley
  • 3 eggs, slightly beaten
  • ½ cup full fat sour cream (not light or fat-free)
  • Additional butter, melted, for mushroom cap topping
  • Additional parsley pieces for mushroom cap topping
  1. For pastry: Heat oven to 425 degrees. Mix flour and ½ teaspoon salt in medium bowl. Cut in shortening and butter. Sprinkle with cold water 1 Tablespoon at a time with a fork until all flour is moistened and dough almost cleans sides of bowl. Gather dough into a ball and shape into a round on floured surface. Roll into a 12-inch circle and transfer to a 10-inch tart pan with removable bottom (however, I used a 9-inch tart pan and it worked perfectly), Press pastry to fit and trim off overhanging dough. Pierce bottom and sides of dough with a fork. Bake until golden, about 15-20 minutes. Set aside to cool slightly.
  2. For Filling: Reduce oven temperature to 350 degrees.
  3. Remove stems from 8 equal-sized mushroom caps (about 8 ounces). Set caps aside and slice stems and remaining mushrooms. Sprinkle mushrooms with lemon juice in a large bowl; set aside.
  4. Saute shallots in ¼ cup butter in 10-inch skillet over medium heat until golden, about 7 minutes, then reduce heat and add sliced mushrooms and garlic. Season with salt and pepper. Cook over low heat, stirring occasionally, until all moisture is evaporated, about 20 to 25 minutes. Stir in snipped parsley. Remove from heat,.
  5. Whisk eggs in a large bowl and stir in sour cream until smooth. Gradually stir mushroom mixture into egg mixture. Spoon into prepared pastry shell.
  6. Cut small slices around reserved whole mushroom caps to look like a pumpkin (see photo in blog) then dip or brush caps in melted butter. Arrange the caps on top of tart filling and place a little piece of parsley on each to look like a stem.
  7. Bake at 350 degrees until eggs are set, about 20 minutes. Let cool slightly and serve warm. Serves 4 to 6.
Recipe by The Culinary Cellar at