Chanterelle Mushroom Pasta Tart | Gluten-Free!
This chanterelle mushroom pasta tart is a rustic, gluten-free baked pasta dish with a meaty, earthy flavor and a savory, herb-forward bite. You boil gluten-free spaghetti together with chanterelles, bind everything with beaten eggs and a generous hit of thyme, oregano, and dill, then bake it into a sliceable tart topped with wine-sauteed mushrooms. It comes together quickly, looks beautifully homemade, and makes a satisfying main when chanterelles are in season.
I’ve heard about these mushrooms before, but this year was the first time I cooked with them, and I must say I completely fell in love with their taste! Chanterelle mushrooms are so versatile and have a subtle earthy flavor I love. Too bad they are only available in late summer and the beginning of autumn, because I could happily eat them all year long. The “secret” ingredient here is white wine, which I added for extra flavor since I love how well wine goes with mushrooms, and it turned this simple pasta casserole into a delicious treat.
Why I keep coming back to this rustic tart
I love rustic tarts with their earthy colors, homemade appearance, and lovely imperfections, and this is exactly the effect I wanted to achieve here. Because I loved the mushroom-and-pasta combination so much in other dishes, I decided to try a tart version using chanterelles instead, and oh my, I am so glad I did! It bakes up with a golden, slightly crisp top and a tender, savory inside, and it slices cleanly enough to serve like a proper tart. One small but important note from me: I used eggs in the composition, but no dairy, so it stays lighter than most baked pasta dishes.
A look at the ingredients
The ingredient list is short and forgiving, but a few choices matter for the texture and flavor:
- Chanterelle mushrooms bring the earthy, slightly peppery character that makes this tart special. Pick firm, dry mushrooms with no slimy spots, and brush off any forest debris rather than soaking them, since they absorb water easily.
- Gluten-free spaghetti is the base. I used Schar spaghetti, but you can use any other brand, even regular wheat pasta if you don’t need it gluten-free.
- Eggs are the binder that holds the tart together so it slices cleanly. There’s no dairy in the recipe, so the eggs do all the work here.
- White wine is my “secret” ingredient. It deglazes the pan and deepens the mushroom flavor as it cooks off.
- Thyme, oregano, and fresh dill layer in the herby, aromatic backbone, with dill adding a fresh, green lift against the rich mushrooms.
- Onion, olive oil, salt, and pepper round everything out and build the sauteed topping.
Why this method works
Two small techniques do the heavy lifting. First, the mushrooms are split: some are boiled right along with the pasta so their flavor soaks into the noodles, while the rest are sauteed separately with onion and wine for a concentrated, browned topping. That split gives you mushroom flavor running through every bite plus a richer crown on top. Second, mixing the beaten eggs into the warm, drained pasta lets them set during baking, which is what turns a loose pile of spaghetti into a tart you can actually slice. Lining your tin with parchment and greasing it keeps the bottom from sticking so the tart releases in one piece.
Tips for getting it right
- Drain the pasta well. Excess water dilutes the egg binder and can make the tart soggy. Give the spaghetti and mushrooms a good shake in the colander before mixing.
- Let the wine cook off. Saute the topping mushrooms for the full 5 to 6 minutes so the alcohol evaporates and you’re left with deep flavor, not a raw winey taste.
- Season as you go. Salt the pasta water and season the sauteed mushrooms; bland layers are hard to fix once everything is assembled.
- Use a springform or detachable-wall tin if you can. It makes unmolding the tart far easier, though a regular pot or round baking dish works too.
- Watch the top, not just the clock. At 200C/392F the tart is ready when the top is set and lightly golden, usually around 30 minutes.
What to serve with it
This tart is hearty enough to stand on its own, but it loves a simple green side or a bowl of soup alongside. A warm slice of gluten-free bread is perfect for catching every last savory crumb. If you’re building a fully mushroom-themed meal, start with a bowl of cream of mushroom soup with thyme, or round things out with stuffed portobello mushrooms for a generous mushroom spread.
Storing and making it ahead
Leftovers keep well in an airtight container in the fridge for up to 3 days, and the flavor actually deepens overnight as the herbs settle in. Reheat slices in a hot oven or a covered pan to bring back some of the crisp top; the microwave works in a pinch but softens the texture. You can also assemble the tart a few hours ahead and bake it just before serving. If you love mushroom-forward dinners like this, the oyster mushroom spaghetti and the mushroom lasagna are two more of my go-to recipes worth bookmarking.
If you make this chanterelle tart while the mushrooms are in season, I’d love to know how it turned out for you. Give it a star rating and leave a comment below telling me whether you kept the white wine in or tried a different herb in the mix. Hope you’ll give it a try, you’ll love it I’m sure!
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Chanterelle Mushroom Pasta Tart | Gluten-Free!
Ingredients
- 250 g gluten-free spaghetti I used Schar spaghetti, but you can use any other kind of brand, even not gluten-free ones
- 200 g Chanterelle mushrooms chopped
- ½ glass white wine
- 1 onion chopped
- 2 eggs beaten
- 3 tsps thyme
- 1 tsp oregano
- ½ cup dill chopped
- salt and ground pepper to taste
- 2 tbsp olive oil
Instructions
- 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.
Frequently Asked Questions
No, this version is vegetarian, not vegan. It uses 2 beaten eggs as the binder that holds the tart together so it slices cleanly. There is no dairy in the recipe, but the eggs make it vegetarian rather than vegan.
Yes. The recipe is built to be gluten-free using gluten-free spaghetti. I used Schar spaghetti, but any gluten-free brand works. If you don’t need it gluten-free, regular wheat spaghetti works just as well.
The white wine is the secret ingredient. You add it while sauteing the topping mushrooms with onion, where it deglazes the pan and deepens the earthy mushroom flavor as it cooks off over 5 to 6 minutes. It turns a simple pasta casserole into something richer and more aromatic.
Yes. Chanterelles give a distinctive earthy, slightly peppery flavor, but if they are out of season you can use the same amount of another firm mushroom such as cremini, button, or oyster mushrooms. The method stays exactly the same, splitting the mushrooms between the boiled pasta and the sauteed topping.
Line your tin with parchment paper and grease it before adding the pasta, and use a springform or detachable-wall tin if you have one for easy unmolding. Draining the pasta well and mixing the beaten eggs into the warm pasta also helps it set firmly during baking so it slices in clean pieces.
Store leftovers in an airtight container in the fridge for up to 3 days, and the flavor actually deepens overnight. Reheat slices in a hot oven or a covered pan to revive the crisp top; the microwave works in a pinch but softens the texture.
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!
Thank you! Glad you liked the recipe! 🙂