Recipe by our friend Olivia!
Spring is the perfect season to celebrate vibrant colors, fresh greens, and earthy flavors—and this savory wild mushroom tart does exactly that. Bursting with seasonal charm, it highlights R&R Cultivation’s delightful wild mushroom variety mix, featuring lion’s mane, shiitakes, and blue oysters. Each mushroom brings its own unique texture and depth: from the meaty richness of lion’s mane to the delicate savoriness of blue oysters, this trio is a true celebration of nature’s bounty.
Set atop golden puff pastry, the tart features a creamy mascarpone base enriched with a swirl of Dijon mustard—adding a zippy brightness that awakens the palate and enhances the umami-packed mushrooms. Roasted red bell pepper pieces dot the tart with sweetness and color, while a generous handful of fresh arugula on top offers a peppery snap that screams springtime freshness. Whether you’re hosting a garden brunch, planning a picnic, or simply looking for a seasonal weeknight meal, this wild mushroom tart is a flavorful, elegant option that’s as beautiful as it is delicious.
Wild Mushroom Tart Recipe
Yields 6 to 8 servings
Ingredients
- 1.5# R&R Wild Mushroom Mix, such as lion’s mane, shiitake, and blue oysters
- Olive oil
- 1 egg, room temperature
- 3/4 cup plain mascarpone cheese, room temperature
- 1 tbsp. dijon mustard, plus more for brushing the edges of the pastry
- 1/4 cup grated parmesan cheese
- 2 tbsp. chopped fennel fronds, optional
- Zest of 1 lemon
- 1 tbsp. flaky sea salt
- 2 tsp. marjoram or oregano leaves
- 1 cup shredded gruyere cheese
- Bench flour, for dusting your work surface
- 1 thawed, but cold, puff pastry sheet
- 2 tbsp. chopped roasted red bell pepper
- 2 cups arugula, for serving
- Balsamic glaze, for serving
- Salt and pepper, to taste
Recipe Steps
- Start by cooking the mushrooms down so they have time to cool. You can also prep this ahead of time since it needs to be cooled before assembling the tart. Chop or tear the wild mushrooms into 1 to 2 inch pieces. Heat a nonstick skillet over medium high heat. Add a few tablespoons of oil to coat the pan generously. Add the mushrooms and toss in the oil. Leave to cook for 12 to 15 minutes, stirring occasionally.
- Once they’ve been browned and cooked down, season with salt and pepper. Add them to a bowl to cool down, storing in the refrigerator to speed up the process.
- Meanwhile, make the mascarpone mixture by whisking the egg, mascarpone, and dijon mustard together in a small bowl until homogenous. Stir in parmesan, fennel fronds, and a big pinch of salt and a few cracks of black pepper. Set aside.
- In another small bowl, rub together the lemon zest, flaky sea salt, and marjoram or oregano leaves. Set aside.
- Preheat the oven to 425° F with a rack positioned in the middle. Line a sheet pan with parchment paper and sprinkle the gruyere cheese just up until the edges of the pan. It will not fully cover the parchment paper.
- When the mushrooms have cooled, roll out the puff pastry sheet on a floured surface with a rolling pin until it’s about the size of a sheet pan, leaving about a half an inch around the perimeter.
- Carefully move the puff pastry sheet to the prepped sheet pan. You can gently roll it onto your rolling pin and gently unroll it over the sheet pan if it’s too fragile to move on its own.
- With a sharp knife, lightly score a 1 inch border around the sides of the puff pastry making sure to not go all the way through. With a fork, dock the inside of the scored border generously.
- Carefully pour the mascarpone mixture in the center of the pastry and evenly spread out with an offset spatula or back of a spoon. Sprinkle the cooled and cooked mushrooms followed by chopped roasted red bell pepper evenly on top of the mascarpone mixture.
- Brush the edges of the puff pastry with dijon mustard and sprinkle the flaky sea salt on top. Finish with black pepper.
- Bake for 25 minutes or until the pastry is golden brown and cooked through.
- Remove from the heat and let cool for 15-20 minutes before serving with arugula and balsamic glaze over top. Enjoy!
