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–+ servings
Chanterelle Mushroom Pasta Tart Tarta de spaghete cu galbiori vegan

Chanterelle Mushroom Pasta Tart | Gluten-Free!

This chanterelle mushroom pasta tart is a rustic, savory dish with a meaty, herby flavor. It bakes in 30 minutes for an easy vegetarian main.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 6

Ingredients 

  • 250 g gluten-free spaghetti I used Schar spaghetti, but you can use any other brand, even a non-gluten-free one
  • 200 g chanterelle mushrooms chopped
  • ½ glass white wine
  • 1 onion chopped
  • 2 eggs beaten
  • 3 tsp thyme
  • 1 tsp oregano
  • ½ cup dill chopped
  • salt and ground pepper to taste
  • 2 tbsp olive oil

Instructions

  • Add water to a large pot. Add 1/2 tbsp salt.
  • Add the pasta and 2 cups chopped chanterelle mushrooms. Boil for 10 minutes.
  • Drain the pasta and mushrooms and move them into a large bowl.
  • Add the spices and beaten eggs. Mix well.
  • Heat some olive oil in a large pan. Add the 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, a round baking dish, or simply a pot. Line it with parchment paper and grease it.
  • Add the pasta mixture 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.

Notes

This tart is vegetarian (uses eggs, no dairy). Use any firm mushroom if chanterelles are out of season, and let the white wine cook off fully for the best flavor. Store leftovers covered in the fridge for up to 3 days.