This mushroom tart recipe combines the savory richness of sautéed mushrooms with the creamy goodness of cashew cream, creating an irresistible plant-based delight. Whether you’re seeking a hearty meal or a tasty appetizer, this vegan tart will charm your taste buds with every bite. Featuring flavors of rosemary, garlic, and black pepper, it’s the perfect dish to impress guests or satisfy cravings.

Vegan mushroom tart offers rustic, earthy flavors that pair beautifully with flaky pastry crust. Quick to prepare and satisfying to eat, it’s an ideal choice for those desiring an easy yet elegant vegan meal.

Essential Ingredients for a Perfect Mushroom Tart

Mushrooms (3 cups, sliced) – The star of the dish, providing an earthy, umami-rich base.
Vegan butter (1 tbsp) – Adds richness to the sautéed mushrooms, enhancing their flavor.
Garlic (1 clove, minced) – Infuses a subtle aromatic depth, complementing the mushrooms beautifully.
Dried rosemary (¼ tsp) – Lends a hint of woodsy fragrance, elevating the overall flavor profile.
Ground black pepper (¼ tsp) – Adds a touch of spice and balances the creamy elements.
Soy sauce (¼ tsp) – Boosts the umami factor, deepening the savory notes.
Cashew cream – Made with soaked cashews, water, nutritional yeast, white vinegar, and salt for a luscious, dairy-free creaminess.
Vegan pie crust – The crispy and flaky foundation for the tart, bringing all the flavors together.

Simple Steps to Create This Mushroom Tart

Step-by-Step Overview

Prepare the cashew cream: Drain the soaked cashews and blend them with water, nutritional yeast, vinegar, and salt to form a smooth, creamy mixture. Set aside.
Cook the mushroom filling: Sauté garlic in vegan butter until fragrant. Add mushrooms and cook until softened. Stir in soy sauce, rosemary, and black pepper. Finally, mix in the cashew cream.
Assemble the tart: Roll out the vegan pie crust and place it into a greased tart pan. Pierce the dough with a fork and spread the mushroom filling evenly across the crust.
Bake to perfection: Bake the tart at 355°F for 35 to 40 minutes, or until the crust turns golden brown. Let it cool slightly before serving.

Recipe Tips for Success

For an extra depth of flavor, feel free to experiment with different varieties of mushrooms, such as shiitake or cremini. Each type offers a unique texture and taste, enriching the filling with complexity. Additionally, a sprinkle of fresh parsley or thyme can add a burst of color and herbal freshness when serving.

If you prefer a gluten-free option, swap the standard pie crust for a gluten-free alternative. You can also experiment with adding caramelized onions or leeks to the filling for a sweet contrast to the savory mushrooms.

Storing Your Mushroom Tart

Store any leftover mushroom tart in an airtight container in the refrigerator for up to four days. When reheating, warm individual slices in a 350°F oven for about 10 minutes to maintain the crust’s crispness. Alternatively, you can freeze the tart, tightly wrapped, for up to one month. To reheat from frozen, bake at 350°F for 15–20 minutes.

Mushroom Tart Recipe

This vegan savory tart is a delightful dish featuring a rich filling of sautéed mushrooms blended with garlic, rosemary, and black pepper. With its rustic charm and ease of preparation, it is an excellent option for those seeking a flavorful, plant-based meal.

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Cashew Cream:

1/4 cup raw cashews soaked overnight
1/4 cup water
1 tbsp nutritional yeast
1/8 tsp salt
1/4 tsp white vinegar

Mushroom Filling:

1 tbsp vegan butter
1/4 tsp dried rosemary
1/4 tsp ground black pepper
1/4 tsp soy sauce
3 cups mushrooms sliced
1 clove garlic minced
1 vegan pie crust

Anleitungen

Preheat the oven to 355°F (180°C).

Prepare the Cashew Cream:

After draining the soaked cashews, place them in a blender with water, nutritional yeast, white vinegar, and salt. Blend at high speed for 15 to 30 seconds until you achieve a smooth, creamy texture. Set the cashew cream aside in a small bowl.

Cook the Mushroom Filling:

Melt the vegan butter in a non-stick skillet over medium heat. Add the minced garlic and sauté for 1 minute.
Then, add the sliced mushrooms, stirring occasionally, and cook for 3 to 5 minutes until they soften. Season with soy sauce, dried rosemary, and black pepper, cooking for an additional minute. Remove from heat and stir in the prepared cashew cream.

Assemble the Tart:

Grease a 7.5-inch tart pan lightly with oil or butter. Lay out the vegan pie crust in the tart pan, trimming any excess dough. Pierce the base and sides of the crust with a fork to prevent bubbling during baking.

Fill and Bake:

Evenly spread the mushroom filling into the prepared pie crust. Bake for 35 to 40 minutes, or until the crust turns golden brown. If you are using a glass tart pan, check the bottom for a fully cooked crust.

Cool and Serve:

Let the tart cool for a few minutes before slicing and serving. Enjoy as is, or pair it with a fresh green salad.

Notes

This mushroom tart can be stored in the refrigerator for up to 4 days.