Photo: Andrew Ridley
Mushroom Tart
8 ingredients
Serves 6.
openrecipes
This recipe comes together quickly when you have pie dough frozen and ready to use. Simply let the dough thaw overnight in the refrigerator before rolling out and fitting into the tart pan.
Estimated Nutrition (whole recipe, rough)
774
Calories
20g
Protein
29g
Fat
110g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- All-purpose flour for rolling out dough
- 1 disk cream cheese pie dough, thawed (see related recipe at left), or purchased piecrust
- 2 Tbs. unsalted butter
- 1 1/2 lb. mixed fresh mushrooms, such as cremini and stemmed shiitake, halved or quartered
- 1 large shallot, chopped
- 1/2 cup crème fraîche or heavy cream
- 1 tsp. chopped fresh oregano
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes