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Field Mushroom Tartlets


Tasty field mushrooms swathed in a rich, creamy filling encased in crisp, buttery pastry: these tartlets are delicious warm from the oven or cold for a packed lunch. The quantities here make six tartlets or one large tart, depending on what tins you have. Loose-bottomed tins are the easiest to deal with.

Makes : 6 × 10cm tartlets or 1 × 25cm tart
Prep : 15 minutes, plus half an hour to rest the pastry
Cook : 15 minutes
  • 250g field mushrooms
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 250ml double cream
  • 1 egg
  • 3 egg yolks
  • 1½ tablespoons freshly grated parmesan cheese
  • 1 tablespoon finely chopped chives



  • 175g plain flour
  • 85g fridge-cold unsalted butter, plus extra for greasing
  • Pinch of salt
  • 1 egg yolk
  • 1 tablespoon iced water


  1. First, make the pastry. Put the flour, butter and salt in a food processor and whizz to fine breadcrumbs, or rub together by hand. Add the egg yolk and half of the water and mix to soft dough, adding more iced water if necessary. Shape the dough into a flattened ball, and if you’re making tartlets cut it into 6 like a cake, roll the pieces into balls and flatten each ball slightly. Put the pastry into a polythene bag and leave to rest in the fridge for at least half an hour.
  2. Brush the field mushrooms clean, then slice thickly. Heat enough olive oil to cover the base of a large frying pan over a medium heat and when hot, add as many of the mushrooms as will comfortably fit in a single layer. Let them fry without moving them around for about 2 minutes or until they are lightly browned, then turn and cook the other side. Lift the cooked mushrooms to a plate lined with kitchen paper and season with salt and pepper. Cook the remaining mushrooms in the same way.
  3. Preheat the oven to 200˚C and butter your tart tins. Roll out the pastry to a thickness of about 3mm and line your tins. Trim the pastry and prick the base of each, then arrange the tins on a baking sheet and bake in the oven for 15 minutes or until lightly golden. Remove the tart cases from the oven and turn the temperature down to 180˚C.
    In a large jug, mix the cream with the whole egg and egg yolks. Season generously and add 1 tablespoon of the parmesan. Beat together with a fork until evenly combined. Stir in the chives.
  4. Divide the mushrooms between the tart cases and pour over the cream mixture taking care not to overfill the cases. Scatter the tops with the remaining parmesan and bake for 10–15 minutes (or longer if you are make one larger tart), until risen, golden brown and set. Serve warm or cold.


Recipe and photos by Otherwise for Wild Food UK


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