Healthy Thanksgiving mushroom tart recipe

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During the holiday season, especially Thanksgiving, cooking is one of the top priories for most people. As overwhelming as the preparation for the thanksgiving spread can be, it's good to have something to snack on to keep your guests satisfied. This makes a great starter dish or hors d’oeuvres!

Sherry-Mushroom Tart with Tarragon

Makes 1 large tart or 10-12 individual tarts


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Tart Dough:

1/4 cup sugar

4 tablespoons unsalted butter

1/4 teaspoon Kosher salt

1 large egg

2 tablespoons + 2 teaspoons cold milk

1 1/3 cup all-purpose flour


To form tart dough:

-          Place sugar, butter and salt in the bowl of a stand mixer fitted with a paddle.

-          Beat at a high speed until creamy and fluffy.

-          Beat in the egg and milk.

-          Reduce speed to medium and add flour in three stages, scraping the sides of the bowl between each stage. Stop beating as soon as flour is incorporated. Do not overmix.

-          Remove dough and form into a disc shape. Wrap in plastic and refrigerate for at least one hour.

To cook tart dough:

-          Preheat oven to 350 degrees Fahrenheit.

-          Remove the dough from the refrigerator and set on a lightly floured work surface.

-          Using a rolling pin, roll the dough out until 1/4 inch thick. Cut circles with a cookie cutter to match the size of your pan.

-          Flip a cupcake pan upside-down and spray the bottom with non-stick cooking spray.

-          Lay the dough over alternating upside down cupcake molds.

-          Cook for 12 minutes.

-          Cool at room temperature.


Tart Filling:

2 cups crimini mushrooms

4 cups water

4 tablespoons butter

7 tablespoons flour

2 tablespoons olive oil

1 cup red onion (diced)

1/4 cup gruyere cheese

1 bunch Tarragon

1/2 cup Sherry wine

Salt (to taste)

Black pepper (10 cracks or to taste)


Make a roux:

-          Melt butter over medium heat. Once melted, add flour to form a roux. Cook, constantly stirring, until it is brown with a nutty fragrance. Chill.

Make mushroom broth:

-          Cut the stems from the mushrooms and place stem pieces only in a pot. Fill the pot with 4 cups of water and bring to a simmer. Simmer for 45 minutes, until liquid is reduced by half. Strain broth and discard mushroom stems. Set broth aside.

Make mushroom tart filling

-          Cut the mushroom tops into quarters. Heat olive oil over high heat, season mushroom tops with salt and sear on both sides. Remove from pan. Set aside.

-          Using the same pan, reduce heat to medium-high and add the red onion. Season with salt. When the onion begins to brown, add 1/8 cup of Sherry wine and most of the Tarragon (reserve some tips for garnish). Cook until pan is dry and repeat a second time with another 1/8 of Sherry wine.

-          Once you have deglazed twice with Sherry, and pan is once again dry, add remaining Sherry. Reduce by half.

-          Add 2 cups of the strained mushroom stock. Bring to a boil. Add the chilled roux and allow to simmer for 10 minutes until the roux has thickened the liquid. Crack black pepper into pot and fold in 1/4 cup of gruyere cheese. Taste and adjust with salt. Chill.

To Finish:

-          Preheat oven to 350 degrees Fahrenheit.

-          Pour filling into the tart shells, 3/4 of the way up. Gently press seared mushrooms into the filling.

-          Bake for 10 minutes until liquid is bubbling and the outside of the tart shell begins to brown.

-          Top with Tarragon tips and serve.

 Thanks again to Whole foods and Chef Benjamin Nola  for giving us a demo on how to prepare these treats! 


Want more recipes like this? Watch Great Day Washington weekday mornings at 9am on WUSA9!