Mushroom Tourte Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel. Slice cremini and portobello into 3–4 mm slices. Slice shiitakes thinly after removing stems.

Cook aromatics

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the finely chopped shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds more until fragrant.

Sauté mushrooms

Increase heat to medium-high. Add all sliced mushrooms to the skillet in a single layer (work in two batches if necessary). Cook without stirring for 2 minutes to let them brown, then stir and cook another 3–4 minutes until they release their juices and most of the moisture evaporates.

Deglaze and season

Pour in the white wine or 30 ml vegetable broth to deglaze the pan, scraping up browned bits. Cook until liquid almost evaporates, about 1–2 minutes. Add the remaining 1 tablespoon butter, chopped thyme, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Transfer mushrooms to a bowl and let cool slightly.

In a medium bowl, whisk together 200 g crème fraîche, 1 large egg, grated cheese (if using), lemon zest (if using), 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and combined.

Stir the cooled mushroom mixture into the crème fraîche mixture until evenly distributed. The filling should be thick but spreadable. If too loose, chill 10–15 minutes to firm slightly.

Preheat and prepare pastry

Preheat oven to 200°C (400°F). Line a baking sheet with parchment. Lightly dust a work surface with 1 tablespoon flour. Unfold one puff pastry sheet and, if necessary, roll lightly to smooth seams to roughly a 25 x 30 cm rectangle. Place pastry on the prepared sheet.

Assemble base layer

Spread about two-thirds of the mushroom-crème fraîche mixture in the center of the first pastry sheet, leaving a 2–3 cm border around the edges. Smooth into an even layer (leave some filling if you want a lid with venting).

Top layer

Take the second pastry sheet and, if desired, trim to match the first sheet. Optionally brush the 2–3 cm border of the bottom sheet with a little beaten egg to help seal. Place the top pastry sheet over the filling and press edges to seal. Crimp edges with a fork or fluted thumb to make a decorative seam. Use a sharp knife to cut 3–4 small vents in the top for steam escape and/or cut a decorative pattern. Brush the entire top surface with the beaten egg mixed with 1 tsp water for an even glaze.

Bake

Bake in the preheated oven for 25–30 minutes, rotating the sheet halfway, until the pastry is puffed and deep golden brown.

Finish

Remove from oven and let rest 10 minutes on the baking sheet. Drizzle 1 teaspoon truffle oil over the top (or brush lightly) and sprinkle the reserved parsley if desired. Slice into 6 portions and serve warm or at room temperature.