Wild Mushroom Tart


Last week I was a chaperone for my daughter’s 3rd grade camping trip.  On the way home we spied a beautiful orange Chicken of the Woods mushroom on a tree and promptly harvested it for weekend dinner. Foraging for wild mushrooms is such a rewarding endeavor.  Out in the woods for a walk and I discover a lovely, edible and delicious gift of nature that I can whisk home and cook for dinner (for preserve for later use.)  Better yet, the only price I paid was a bit of fresh air.

Chicken of the Woods Wild Mushrooms

When I cook wild mushrooms I try to keep it simple and unadorned.  Unless you’re an ardent forager, wild mushrooms are a real treat.  I want their unique flavor to shine, so I keep heavy masking flavors out of the mix.  We had dinner with friends Saturday night so I made this easy mushroom tart with store-bought puff pastry.  Served at room temperature it makes a great appetizer or main course with a salad.

If you don’t have wild mushrooms, store bought or rehydrated dried mushrooms work very well in this dish.  It’s hard to go wrong with a little pastry, butter, herbs and garlic to show off even the humblest of mushrooms.

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