Tarts often don’t receive the culinary acclaim they deserve, especially when it comes to their savory applications. Perhaps it’s a common misconception that tart shells lack inherent flavor, serving merely as a vessel, or that filling a tart with anything other than fruit or chocolate poses a significant challenge. We believe it’s time to redefine this perception with our exceptional Mushroom, Shallot, and Mascarpone Cream Tartlets. This recipe transcends expectations, offering a symphony of earthy flavors, rich creaminess, and a wonderfully textured crust that elevates the humble tart to a gourmet experience. Perfect as a sophisticated appetizer for your next dinner party, a satisfying light meal, or even an indulgent breakfast, these tartlets are remarkably versatile. To truly unlock their full potential and create an unforgettable dining experience, we’ve discovered a truly magical pairing: a robust Cakebread Cellars Suscol Springs Cabernet Sauvignon, which beautifully complements the deep, complex notes of the mushrooms and the creamy mascarpone.
Selecting the Perfect Mushrooms for Savory Tartlets
When crafting these exquisite tartlets, we move far beyond the realm of basic white button mushrooms. Our recipe calls for a carefully curated selection of fungi that delivers an extraordinary depth of flavor and captivating texture, ensuring that every bite is an experience to savor. We specifically recommend a combination of alba clamshell, hen of the wood, and king oyster mushrooms. These varieties are renowned for their profound, rich, and substantial taste, capable of transforming a simple dish into something truly spectacular. Their unique characteristics are further enhanced by a few strategic additions during the cooking process, bringing out their inherent greatness and aroma.
While you might occasionally find pre-packaged “wild” mushroom mixes at your local grocery store, these often contain a limited selection. For the best possible flavor and texture, we strongly encourage you to seek out farmers’ markets or specialty grocers. These establishments typically offer a broader array of fresh, high-quality mushrooms, including the specific varieties we highlight in this recipe. Exploring these sources allows you to hand-pick mushrooms that are at their peak, ensuring the most vibrant flavors for your tartlets.
However, we understand that access to exotic mushroom varieties can sometimes be challenging. If alba clamshell, hen of the wood, or king oyster mushrooms are not readily available in your area, don’t despair! This recipe will still yield incredibly delicious results if you opt for more common, yet flavorful, cremini mushrooms. Their earthy notes will integrate beautifully with the other ingredients, creating a satisfying and comforting tartlet that is sure to please.
The Secret to Extraordinary Tart Shells: Toasted Walnut, Parmesan, and Thyme
The foundation of any great tart lies in its crust, and for our Mushroom, Shallot, and Mascarpone Cream Tartlets, we elevate the humble tart shell to an integral part of the flavor profile. This isn’t just an ordinary crust; it’s a meticulously crafted element designed to complement and enhance the rich filling. The secret lies in a harmonious blend of toasted walnuts, aged Parmesan cheese, and fresh thyme, all expertly incorporated into the dough. Each ingredient plays a crucial role in creating a shell that is not only perfectly crisp and flaky but also bursting with complex flavors.
Toasted walnuts contribute a delightful nutty aroma and a subtle crunch, adding an extra layer of texture and a rustic, earthy undertone that pairs beautifully with the mushrooms. The Parmesan cheese introduces a savory umami depth, a hint of saltiness, and a wonderfully crisp quality to the pastry, making it incredibly satisfying. Fresh thyme, with its aromatic, slightly peppery notes, infuses the crust with a fragrant herbal essence that ties all the flavors together, hinting at the savory goodness within. This thoughtful combination of ingredients ensures that the tart shell itself is a fulfilling and flavorful component, transforming the entire dish into a truly gourmet experience.
Crafting these shells involves precise techniques to achieve the desired flaky texture and rich flavor. Ensuring the butter is cold and cut into the flour properly is key to preventing a tough crust. The coarse grinding of the toasted walnuts adds dimension without compromising the pastry’s delicate structure. Blind baking the shells is also essential for a crisp base that won’t become soggy once filled. This process of partially baking the crust before adding the filling creates a barrier, ensuring that the bottom remains firm and golden, providing the perfect contrast to the creamy mushroom mixture. The result is a tartlet where every component, from the base to the topping, contributes to a cohesive and incredibly flavorful culinary masterpiece.
The Role of Mascarpone: A Touch of Creamy Perfection
The judicious use of mascarpone cream in our Mushroom, Shallot, and Mascarpone Cream Tartlets is a culinary revelation, acting as the luxurious bridge that brings all the diverse flavors and textures of this dish into perfect harmony. Mascarpone, an Italian cream cheese, is celebrated for its incredibly smooth, rich, and velvety texture, along with a subtly sweet and buttery flavor that is less tangy than traditional cream cheese. This delicate profile makes it an ideal companion for the earthy intensity of mushrooms.
When a thin layer of mascarpone cream is spread between the savory tart crust and the mushroom filling, it creates an exquisite textural contrast and a luscious mouthfeel. The mascarpone’s creaminess envelops the robust flavors of the sautéed mushrooms and shallots, adding a layer of indulgence without overpowering their distinct characteristics. It acts as a binder, creating a cohesive and satisfying filling that is both decadent and comforting. The natural affinity between cream and mushrooms is undeniable; the mascarpone enhances the mushrooms’ inherent umami, making the entire dish more profound and utterly irresistible.
Beyond its unparalleled flavor and texture contributions, one of the best attributes of incorporating mascarpone into these tartlets is the incredible flexibility it offers in serving. These tartlets are truly delightful whether enjoyed piping hot straight from the oven, warmly comforting a few minutes after cooling, or even at room temperature. This versatility makes them an excellent choice for entertaining, as they can be prepared in advance and served at your convenience without compromising on their delicious results. Whether you’re planning a casual brunch, an elegant appetizer spread, or a light lunch, the mascarpone ensures these tartlets are a delightful culinary experience, regardless of temperature.
The Art of Pairing: Wine for Mushroom, Shallot, and Mascarpone Cream Tartlets
The culinary world often celebrates the harmonious marriage of mushrooms and wine, a combination that can be truly magical when executed thoughtfully. Finding the perfect wine pairing requires a delicate balance and a bit of experimentation to ensure that both the food and the wine are elevated, showcasing the best characteristics of each. With countless options and variations available, the pursuit of an ideal pairing can be a delightful journey for any epicurean.
In the case of our exquisite Mushroom, Shallot, and Mascarpone Cream Tartlets, we are confident that the Cakebread Cellars Suscol Springs Vineyard Cabernet Sauvignon is an absolute triumph. This particular Cabernet Sauvignon is a wine of exceptional beauty, characterized by its layered complexity and profound depth. A key tip for any wine enthusiast is to always taste the wine before indulging in the food. This allows you to appreciate its inherent qualities—its aroma, structure, and flavor profile—on its own merits. However, the true magic unfolds when you experience the wine again, this time with the food. This is when the transformative power of food and wine pairing truly becomes apparent, revealing how the right combination can create a synergistic experience far greater than its individual parts.
So, why does this specific pairing work so incredibly well? Understanding the intricate interplay of flavors is crucial. Any well-crafted food dish, much like a rich and sophisticated red wine such as this Cabernet Sauvignon, possesses a multitude of components. To describe the essence of our tartlets, we note their rich, savory flavors, a subtle earthiness enhanced by fresh herbs, and a delightful creaminess and varied texture. They are generally light, characterized by low acidity and sweetness, and are not spicy. The tartlets are inherently balanced, making them a perfect canvas for a wine that can bring additional harmony and complexity. The wine, in turn, introduces vibrant fruit characteristics without being overtly sweet, a refreshing acidity that cuts through the richness of the mascarpone, and a refined structure from its tannins. All these elements wonderfully complement the earthy, savory notes of the mushroom tart, creating a truly memorable culinary moment.
There is an endless amount to be said about the complementary nature of food and wine, a fascinating subject for exploration. But when it comes to these mushroom tartlets paired with the Cakebread Cellars Suscol Springs Cabernet Sauvignon, suffice it to say, it’s an undeniable, lights-out winner that will impress even the most discerning palates.
Tips for an Enhanced Wine Tasting Experience
To fully appreciate the nuanced elegance of the Cakebread Cellars Suscol Springs Cabernet Sauvignon, we recommend a multi-stage tasting approach. Begin by tasting the wine immediately upon opening the bottle; note its initial aromas and flavors. Next, decant the wine for approximately one hour, allowing it to breathe and open up, revealing new layers of complexity. Finally, experience the wine alongside the Mushroom, Shallot, and Mascarpone Cream Tartlets. This three-stage process will allow you to witness firsthand how the wine evolves and how its character transforms in different situations and in harmony with food. A wine of this caliber truly deserves to be savored and appreciated in all its magnificent complexity, so take your time to truly dive deep into the intricate aromas and tasting notes this exceptional Cabernet Sauvignon has to offer. This deliberate approach will enrich your understanding and enjoyment of both the wine and the meal.
To embark on this delightful pairing journey, follow the link HERE to locate a store near you that proudly carries the distinguished Cakebread Cellars Suscol Springs Vineyard Cabernet Sauvignon!
Savor the Experience!
We genuinely hope you find immense enjoyment in preparing and savoring this exquisite recipe for Mushroom, Shallot, and Mascarpone Cream Tartlets. This dish is designed to be a delightful culinary adventure, offering rich flavors and a sophisticated presentation that is sure to impress. If you decide to give this recipe a try, we would absolutely love to hear about your experience! Please feel free to leave us a comment below sharing your thoughts and any creative variations you might have discovered. Alternatively, you can tag us on Instagram @cooking_with_wine to share your beautiful creations with our community. Your feedback and photos inspire us to continue creating and sharing delicious recipes.
For those who appreciate the magic of cooking with wine and crave more inspiring recipes that perfectly blend gastronomy with viticulture, explore some of our other popular creations below. Each recipe is crafted to bring out the best in both food and wine, promising another delightful journey for your palate:
- Pork and Shiitake Mushroom Ragù
- Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites
- Truffle Mushroom White Pizza
- Peppercorn Crusted Steak with Brandy Cream Sauce
- Coq au Vin – Chicken in Red Wine
📖 Recipe
Mushroom Shallot and Mascarpone Cheese Tartlets
Pin Recipe
Ingredients
For the crusts
- 1 ⅜ cups (170g) all purpose flour
- 4 tablespoon (56g) cold unsalted butter
- ¼ c walnuts – toasted and coarsely ground
- ¼ c grated Parmesan
- 1 egg yolk
- 30 g water
- 2 teaspoon fresh thyme, chopped fine
For the filling
- 2 tablespoon butter, divided
- 2 large shallots
- 16 oz mixed wild mushrooms
- 2 ¼ teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 tablespoon thyme, chopped fine
- ¼ cup dry red wine – preferably Cabernet Sauvignon
- ¼ cup + 1 tablespoon heavy cream, divided
- 1 teaspoon red wine vinegar
- ¼ cup mascarpone
You can find these ingredients at your local supermarket.
Instructions
Make the crust
- In a food processor, or by hand with a bench scraper, cut the cold butter into the flour and process. Add the ground walnuts and process for just a minute.
- Next, add the Parmesan, egg yolk, water, and thyme and process quickly to combine. Flatten the dough into a 1″ disc, wrap with plastic and refrigerate for 1 hour.
- Preheat the oven to 375°F (191°C)
- Remove and divide into 4 pieces. Spray your tart pans with a baking spray (e.g. Baker’s Joy) or lightly coat them with shortening or butter. Roll the dough on a lightly floured surface and gently press them into the tart pans. You are looking for just under ¼” thickness on the tart shell.
- Once formed into your tart pans, dock the dough with a fork (poke several holes in the bottom of the tart dough). The tart pan is shallow enough that docking the sides is not necessary.
- Then cover each tart shell gently with plastic wrap and put pie weights or dried beans on top of the plastic to weigh the dough down. Due to the shallow nature of these tarts, metal pie weights work the best, but we use blackeye peas (over and over) for this and it works fine.
- Put your tart shells on a sheet tray and “blind bake” your shells for 15 minutes. Remove the shells from the oven and carefully remove the pie weights/beans from each shell. Return the shells to the oven for 10 more minutes. Since oven temperatures/calibrations vary, keep an eye on your shells. They are done when they are golden brown. These shells can be removed from their tart pans when they have cooled and set aside until the filling is ready.
Prepare the filling
- Clean your mushrooms and cut into pieces slightly larger than you would want in the final dish. Depending on your mushroom types, they may be in a variety of sizes, which is fine. Chop your shallot – this chop can be a small dice, not very fine.
- Heat a large skillet on medium heat and add 1 tablespoon of the butter. Once the butter melts, add the shallots, and cook until translucent and soft. Add the other tablespoon of butter, turn the heat to medium-high or high, and add the mushrooms, 1 teaspoon of the salt, pepper, and thyme. Stirring often and flipping allow the mushrooms to absorb the butter and release their juices. The mushrooms will then cook in the buttery mushroom juice and then, as the liquid evaporates, start to brown.
- Once almost all the liquid has evaporated and the mushrooms have browned slightly, reduce the heat to medium and add the wine. Cook until the wine is almost gone and remove from the heat. Allow the mixture to cook for a few minutes, then return to a medium-heat and add ¼ cup of cream and 1 teaspoon of salt. Stir often and cook until the mushrooms and cream have melded – about 3-4 minutes. Add the vinegar and cook for about 30 seconds. Once done, turn the heat to low while you complete the next step.
- In a separate bowl, mix the mascarpone, 1 tablespoon of cream and the remaining ¼ teaspoon of kosher salt.
Assemble the tarts
- Spread a thin layer of the mascarpone mixture on the bottom and sides of each tart. With the mushroom mixture, fill the tarts on top of the mascarpone mixture, then sprinkle each one with the finely chopped parsley. If the tart shells are made ahead, they can be warmed in a 250° oven for 3-4 minutes and then filled with everything before topping with the parsley. These can also be enjoyed at room temperature.