Mushroom and Oyster Tart

Recipe courtesy of Chef Tenney Flynn, GW Finn’s, New Orleans, LA


Yield: 8 servings


Pasty Dough

1 lbs. Soft Flour

4 oz. Lard, Cold, Cut in ¼ inch dice

4 oz. Butter, Cut in ¼ inch dice

4 oz. Very Cold Water

Mixed Mushrooms

1 lb. Oyster Mushrooms

½ lb. Shitake Mushrooms

1 oz. Dried Porcini, reconstituted with ½ cup warm water

2 tbsp. Shallots

2 tbsp. White Wine

2 tsp. Fines Herbs (70% parsley, 20% chervil, 10% chives, chopped)

2 tbsp. Brandy

4 oz. Butter

2 oz. Extra Virgin Olive Oil

Salt and Pepper, to taste


½ cup Coarse French Bread Crumbs

2 tbsp. Butter

1 tbsp. Diced Shallots

1 tsp. Diced Garlic

1 tsp. Fresh Thyme leaves, chopped

Salt and Pepper, to taste


1 cup Oyster Liquor

2 oz. Demi Glace

2 tbsp. Dark Roux

1 tbsp. Shallots, Diced

2 oz. White Wine

1 tbsp. Fines Herbs

2 tbsp. Butter


Method for Pastry Dough

Cut lard into flour to the texture of course crumbs Mix in butter, leaving small pieces the size of peas. Add cold water, stir to gather – portion into 1 pound discs, dredge in the flour and refrigerate at least four hours or overnight (this will minimize shrinking)Roll onto a floured board in a cool place.  Cut to fit 5 inch tart pans or shallow brulee dishes.  Line the containers with buttered parchment and place the dough inside, fluting the edges.  Chill and dock the bottom and sides with a fork. Refrigerate one hour and bake for 12-15 minutes at 350 degrees.  If the dough bubbles up during cooking, press it back down with your fingers. Hold at room temperature.

Method for Mushrooms

Sweat shallots in oil and butter, raise heat and add shitakes, sauté for 2 minutes, add reconstituted porcinis, and then oyster mushrooms.  Cook stirring often for 2-3 minutes.  Add white wine, reduce to dry.  Add brandy, salt, pepper and fines herbs.  Reserve warm.

Method for Crumbs

Sweat the shallots and garlic in the butter with the thyme for 2-3 minutes.  Stir in the bread crumbs to coat.  Season with salt and pepper.

Method for Sauce

Sweat shallots in butter, deglaze with white wine.  Add oyster liquor, bring to a boil and whisk in dark roux to tighten to a heavy consistency. Add demi glace, seasoning and herbs.  Remove.

Method for Service

40 Fresh Louisiana Oysters – 5 per Tart

Heat 4 oz. sautéed mushrooms, add 2 oz. oyster sauce.  Bring to a simmer and add oysters and cook until edges start to curl. Spoon this mixture into a pre-heated tart shell placing oysters on top. Sprinkle with seasoned bread crumbs and serve with demi glace.


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