Wild mushroom tart from Seasonal Menus at The New York Times by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • redbird on April 06, 2025

    Excellent recipe resulting in a very tasty Saturday lunch. I used a mixure of lion's mane, shiitake, and black oyster mushrooms from my CSA. I made a few minor modifications based on the reviews on the NYT website and what ingredients I had on hand. (1) I added a teaspoon of Dijon mustard to the crème fraîche. (2) Used leeks instead of onions. (3) After cooking mushrooms, I deglazed the pan with a tablespoon of dry sherry. (4) Used store-bought all-butter puff pastry. (5) Added a bit of crumbled soft goat cheese on top. Will definitely make again.

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