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! 😀
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!
- 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
- Add water in a large pot. Add 1/2 Tbsp salt.
- Add pasta and 2 cups chopped Chanterelle mushrooms. Boil for 10 minutes.
- Drain pasta and mushrooms and move them into a large bowl.
- Add spices and beaten eggs. Mix well.
- 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.
- Use a cake tin with detachable walls/round yena bowl or simply just a pot. Cover it with parchment paper and grease it.
- Add the composition from the bowl and spread it evenly.
- Add the sauteed mushrooms from the pan as a top layer. Spread evenly.
- Bake at 200C/392F for 30 minutes.
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.
Wednesday 25th of July 2018
Tried this tart one month ago for the first time and I decided to make it again today. It is just so, so good! One of my favorite mushroom recipes on the web!
Tuesday 28th of August 2018
Thank you! Glad you liked the recipe! :)