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Game of Thrones inspired Wildling Mushroom tart

Wildling Wild Mushroom Tart.

This Game of Thrones inspired recipe is the perfect way to celebrate season 8. You will love this decadent, vegetarian mushroom tart. 

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 Slices

Ingredients

  • 9 inch prepared pie crust
  • 1 medium onion, thinly sliced (about 1.5 cups sliced)
  • olive oil
  • 1 tbsp balsamic vinegar
  • 8 oz sliced mushrooms (I used a mix of cremini, oyster, shitake and portobello)
  • 1 tsp fresh thyme (remove leaves from stem)
  • 1 tsp fresh sage, chopped
  • 1/3 cup organic cream
  • 1 large egg
  • 2 large egg yolks
  • salt & pepper to taste
  • 1/4 cup grated Parmigiano Reggiano cheese
  • additional sprigs of thyme as garnish, optional

Instructions

  1. In a skillet over medium-low heat, place 2 tbsp of olive oil. Add sliced onions, and stir over low heat until onions start to caramelize, about 15 minutes. 

  2. Add in a pinch of salt, and the 1 tbsp of balsamic vinegar, and continue to stir for another 5 minutes. 

  3. Place caramelized onions in a bowl to cool

  4. In the same skillet, add in another 2 tbsp of olive oil, and turn heat up to medium. Add mushrooms and saute for a 2-3 minutes.

  5. Sprinkle in a pinch of salt. This will help the mushrooms release their juices. Continue to saute for another minute.

  6. Add a splash of water to deglaze the pan, and add in the thyme and sage.

  7. Continue cooking for a few minutes until mushrooms are cooked and no longer releasing their juices.

  8. Preheat oven to 350 degrees.

  9. In a small bowl, whisk together egg + 2 egg yolks, 1/3 cup of cream, 1/4 cup grated cheese and salt & pepper to taste. 

  10. Remove prepared pie crust from the fridge and line tart pan or 9 inch pie plate.

  11. Layer the caramelized onions on top of the pie crust. Top with wild mushrooms, and then pour the custard mixture on top. 

  12. Bake in preheated oven for 25-30 minutes until custard is set and cooked through.

  13. Let cool slightly before serving.