Wild mushrooms have such an amazing flavor — there are countless ways you can use them. I am currently on a Puff Pastry kick so I decided to make a savory version of Tarte Tatin using some amazing Shiitake Mushrooms I grew from a fruiting block sent to me by North Spore Mushrooms.
I’ll be honest: I’ve never had such perfect Shiitakes before — they are meaty, fruity, and I can pick them whenever I want! I’m growing them at home! So, I had about 4 that were ready for picking and that became the basis of my dish. Warning: this recipe is decadent and you may become addicted to this combo!
I was lucky enough to also get some beautiful oyster mushrooms and a great little clump of Maitakes. Although I got these at a local farm stand, North Spore also sells fruiting kits for these little friends, too!
My final mushroom was a Portobello. Be sure you scrape the dark gills from the underside of the mushroom or your whole sauté will end up murky! A quick sauté of these beautiful mushrooms, made fragrant with shallots, garlic and rosemary and it’s ready to be topped with a circle of puff pastry.
Once it bakes up, you carefully invert the skillet or sauté pan onto a plate so the pastry is on the bottom with the mushroom “filling” on top. Drizzle a little truffle oil on top along with freshly cracked black pepper.
And the final glorious touch — it’s optional but it certainly lends another dimension to the dish — is a creamy Parmesan Anglaise, essentially a sauce of reduced heavy cream, cheese and fortified with an egg yolk. This provides an additional level of flavor and texture and is perfect to sop up with crispy pastry shards.
I hope I’ve inspired you to give it a try — not just the dish, but perhaps even growing your own shroomies! Give North Spore a try, you won’t be disappointed. Click this link and use the code SHIPBOARDCHEF for 10% off your order!
Note: this is a sponsored post so if you click on the links above I may receive a small commission. But, I truly believe and support North Spore Mushrooms and am pleased to be working with them!
Wild Mushroom Tarte Tatin
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 lg egg yolk
- salt & pepper, to taste
- 1 sheet puff pastry (store bought or homemade)
- 1 Tbsp unsalted butter
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1/2 cup shittake mushrooms, sliced
- 6 oz Portobello mushroom, dark gills removed & sliced thinly about 1 large mushroom
- 1 small clump oyster mushrooms, torn into long pieces
- 1 small clump maitake mushrooms, torn into small segments
- salt & pepper to taste
- 1 tsp chopped fresh rosemary
- 1 1/2 tsp black truffle oil
- 1 tsp freshly ground black pepper
- 1 fresh rosemary sprig, for garnish
For Parmesan Anglaise
- Heat the cream in a medium saucepan over medium-high heat. Bring to a boil, then simmer until the cream is reduced to about half.
- Remove cream from the heat and set aside at room temperature for 10 minutes to cool.
- Add egg yolk and cheese and whisk vigorously to combine.
- Return the sauce to the stove over low heat and stir until it begins to simmer again. Adjust seasonings with salt and pepper to taste.
- Remove from heat and keep warm.
For the Tarte Tatin
- Preheat the oven to 400°
- Using an 8-inch ovenproof sauté pan or skillet as a guide, cut a circle out of the pastry sheet to match. Set pastry aside,
- Heat butter in the sauté pan over medium-high heat. When hot, add the shallots and garlic and cook, stirring constantly for 30 seconds.
- Add mushrooms and rosemary and cook, stirring occasionally for 2 minutes, until softened.
- Remove the pan from the stove, top pan with the disc of pastry, making sure to seal the pan with the dough.
- Bake on the center rack of the oven for 8-10 minutes, or until the pastry has puffed and is a rich golden brown.
- Remove pan from the oven and carefully turn it upside down on a plate.
- Return the pan to the stove, pour about 1/2 cup of the Parmesan Anglaise into the pan and bring it to a boil. Drizzle the sauce around the perimeter of the Tarte on the plate.
- Drizzle the tart and the sauce with the truffle oil, top with cracked pepper and the sprig of rosemary and serve immediately.