Wild Mushroom Tart with Garlic Butter

 Mushrooms are king in autumn and this recipe highlights them gloriously.

This delicate tart celebrates the deep, earthy flavors of oyster mushrooms and button mushrooms, resting on a crisp, buttery base and finished with fragrant garlic butter.

Ingredients

1 sheet puff pastry (or homemade shortcrust)

250 g oyster mushrooms, sliced

200 g button mushrooms, finely sliced

1 small shallot, finely chopped

1 clove garlic, minced

1 knob butter + drizzle olive oil for cooking

Salt and pepper

A few fresh parsley leaves for garnish

For the garlic butter:

80 g high-fat butter (82% or more)

1 clove garlic

A handful flat-leaf parsley

A few drops lemon juice

Pinch salt

Method

1. Prepare the garlic butter:

Blend the softened butter with garlic, parsley, lemon juice and salt until smooth and vividly green.

For a firm yet pipeable texture, chill the mixture for 10–15 minutes, then whip briefly with a spatula to reintroduce lightness. Transfer to a piping bag fitted with a narrow round nozzle (4–6 mm).

Tip for the perfect texture:

Use very cold, high-fat butter and avoid over-mixing. The goal is a dense, glossy emulsion that will hold shape when piped, even at room temperature.

2. Cook the mushrooms:

In a pan, melt butter with a touch of olive oil. Add shallot and sauté until translucent. Add the mushrooms and cook over medium-high heat until all moisture evaporates and they start to caramelize. Season generously with salt and pepper.

3. Assemble the tart:

Preheat oven to 190°C.

Place the pastry on a baking tray lined with parchment paper. Spread the mushroom mixture evenly over it, leaving a small rim.

4. Bake:

Bake 20–25 minutes until the crust turns golden and crisp.

5. Finish and plate:

Let the tart cool slightly (5 minutes) so the butter won’t melt immediately. Pipe parallel lines of garlic butter across the surface, from edge to edge, keeping even spacing for a clean, modern look. Garnish with parsley leaves for contrast.