Mushroom Tart

I have to be honest and say that I’m not a huge fan of mushrooms. However, everyone who does like mushrooms loves this recipe. The filling is rich and creamy and it’s delicious with a flaky, buttery crust. This is a great side dish for a holiday meal or potluck!

I’m participating in a holiday recipe exchanged hosted by  My Baking Addiction and Good Life Eats. This week is focused on delicious holiday side dishes and is sponsored by OXO

Mushroom Tart


  • 1/3 cup butter
  • 1 1/2 onions, chopped
  • 1 pound mushrooms, cleaned and sliced
  • 2 tbl. flour
  • 1/2 cup cream
  • 1 tbl. sherry
  • salt & pepper
  • fresh rosemary, diced (optional)
  • 2 pie crusts (homemade or store-bought)
  1. Preheat oven to 450 degrees and adjust the rack to a low position.
  2. Heat butter in a sauce pan until melted and hot. Saute onions until translucent. Add the mushrooms and cook for 4-5 minutes until slightly softened, but not mushy.
  3. Stir in the flour and then add the cream. Boil lightly until the mixture thickens. Add salt, pepper, sherry and rosemary if you’re using it. Set aside to cool.
  4. Place the bottom crust in a pie pan and prick with a fork, bake for 10 minutes. Pour in the filling and top with the second crust. Bake for 20 minutes until the crust is lightly browned.
Source: Family friend, Karla

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