Chanterelle Mushroom Pasta Tart | Gluten-Free!

 This Chanterelle mushroom pasta tart is a quick and easy recipe with a rustic look and meaty, spicy taste! It also has a “secret” ingredient which I’m sure you’ll love! 

Chanterelles… I’ve heard about these mushrooms before but this year was the first time I cooked with them. I must say I completely fell in love with their taste! They’re the perfect mushrooms to cook with! Chanterelle mushrooms are so versatile and have a subtle earthy flavor I love. Too bad they are only available in late summer and beginning of autumn… I could eat them all year long!

Because I loved the Baked Pasta Tart with Smoked Tofu and Mushrooms so much, I decided to try a similar version but using Chanterelle mushrooms instead. Oh my, oh my, I am so glad I did! This Chanterelle mushroom pasta tart turned out perfectly! I also added some white wine for extra-flavor, as I love how well wine goes with mushrooms, and it turned this simple pasta casserole into a delicious treat!

I love rustic tarts with their earthy colors, homemade appearance, and lovely imperfections. This is the effect I wanted to achieve with this Chanterelle mushroom pasta tart too. Hope you like how it looks too! 😀

The recipe is gluten-free, but not vegan. I used eggs in the composition, but no dairy!  Hope you’ll give it a try, you’ll love it I’m sure! 😀

Yield: 6+ servings

Chanterelle Mushroom Pasta Tart | Gluten-Free!

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This Chanterelle mushroom pasta tart is a quick and easy recipe with a rustic look and meaty, spicy taste!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 250g (8.8oz) gluten-free spaghetti, I used Schar spaghetti, but you can use any other kind of brand, even not gluten-free ones
• 220g (4 cups) Chanterelle mushrooms, chopped
• 120ml (½ cup) white wine
• 1 onion, chopped
• 2 eggs, beaten
• 3 tsps dry thyme
• 1 tsp oregano
• 5g (½ cup) fresh dill, chopped
• sea salt and ground pepper, to taste
• some olive oil

Instructions

1. Add water in a large pot. Add 1/2 Tbsp salt.
2. Add pasta and 2 cups chopped Chanterelle mushrooms. Boil for 10 minutes.
3. Drain pasta and mushrooms and move them into a large bowl.
4. Add spices and beaten eggs. Mix well.
5. Heat some olive oil in a large pan. Add chopped onion and saute for 2 minutes. Add the rest of the mushrooms (2 cups), salt, ground pepper and wine. Saute for 5-6 minutes.
6. Use a cake tin with detachable walls/round yena bowl or simply just a pot. Cover it with parchment paper and grease it.
7. Add the composition from the bowl and spread it evenly.
8. Add the sauteed mushrooms from the pan as a top layer. Spread evenly.
9. Bake at 200C/392F for 30 minutes.

Nutrition Information

Yield

6
Amount Per Serving Calories 144Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 62mgSodium 124mgCarbohydrates 17gFiber 1gSugar 1gProtein 5g

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.