Mushroom Season: Tarte aux Trompette de la Mort a Wild Mushroom Tart Recipe
“This is a recipe Didi and I made up (mostly Didi!) when given an enormous bag of freshly foraged Trompette de la Mort mushrooms. It’s wonderful as a starter, but could easily be a full meal when paired with a nice salad. Any mushrooms will do, but wild mushrooms do seem to really make this. If you can’t be bothered to make the béchamel, it’s fine without.” Read the rest of Paula’s A Table en Provence post here (recipe below).
Wild Mushroom Tart - Tarte aux Trompette de la Mort
This savoury tart is easy to make and you can use any mushroom mix that you find. The Trompette de la Mort is impressive (and tasty), but girolles or chanterelles work just fine too.
- 600grams wild mushrooms**whatever you find but Chanterelles—black or otherwise—are perfect
- Olive oil or Butter
- a splash White or rosé wine
- 2cloves garlicfinely chopped
- ¼cup Crème fraiche
- Salt and Pepper
- Tarragonflat leaf parsley, chives chopped
- ¼ - ½cup Béchamel Saucesee below
- pâte feuilletée or quiche pastryor puff pastry
Although, store-bought pastry works fine for this recipe it would also be good with a basic tarte/quiche pastry if you want to keep it homemade. You can find a basic recipe here.
Note: How hot should the milk be for the béchamel? This is an ongoing argument. Many recipes insist the milk be warm. However, when studying at the Cordon Bleu they insisted it be cold. They said, “never add hot to hot, or cold to cold. It should be one hot, one cold’. As your roux will be hot, no need to warm the milk. I’ve done it a million times and never warmed the milk. It works just fine.