In our opinion, tarts are under appreciated – especially in savory applications. Maybe it is because tart shells usually have no flavor. Or because it’s difficult to figure out what to put in a tart that is not fruit or chocolate. Well, how about a delicious savory tart with a mix of amazing mushrooms. We like to enjoy this Mushroom Shallot and Mascarpone Cream Tartlets recipe as an appetizer or meal, or even for breakfast! Even better, we paired these delicious tartlets with Cakebread Cellars Suscol Springs Cabernet Sauvignon for a truly magical pairing!
What kinds mushrooms go in this tartlet?
We’re not talking about basic white button mushrooms here, nope! We used a combination of alba clamshell, hen of the wood, and king oyster mushrooms that will make you drool before you even taste them. These mushrooms have a mind-blowing flavor that is deep, rich, and substantial, and a few key additions in the cooking process bring out their greatness.
Usually, you can find mixed “wild” mushrooms in containers at the grocery store. Although these are usually far from wild, they will likely contain the variety of mushrooms that you can use in this recipe. We encourage you to seek out farmers markets or specialty grocers that sell different varieties of mushrooms like the ones we used in this recipe if you can.
Of course, this recipe will still be delicious if you use cremini mushrooms. If you don’t have other options, you can certainly use those.
Toasted Walnut, Parmesan and Thyme Tart Shells
The tart shells themselves are not just an ordinary tart shell and the combination of ingredients make them very fulfilling. Most notably, toasted walnuts, Parmesan, and thyme mixed in the dough elevate the tarts to new heights.
Why use mascarpone?
Using a little mascarpone cream between the tart crust and the mushrooms brings the whole dish together – I mean cream and mushrooms just love each other! The best part about this might be its flexibility. They can be eaten hot, warm, or at room temperature with equally delicious results!
Wine Pairing for the Mushroom Shallot and Mascarpone Cream Tartlets
Mushrooms and wine are a magical combination. Pairing them may require a little tinkering to bring the best out of both, and there are so many options and variations.
Well, in this Mushroom Shallot and Mascarpone Tartlets recipe, we think the Cakebread Cellars Suscol Springs Vineyard Cabernet Sauvignon pairing is a home run! The wine is beautiful, layered, and complex. Trying it before eating anything is always a good thing to do. Once you try the wine again with the food, you’ll see why combining wine and food is so important.
So why does this work so well? Obviously, there are a lot of things going on in any one food dish, and the same can be said for rich, sophisticated red wines, like this one.
To basically describe what is going on in the tarts, we could say these tartlets have rich flavors, are slightly earthy with herbs, and have some creaminess and texture. They are generally light and with low acidity, sweetness, and not spicy. The tartlets are balanced on their own, so bringing in the harmony of the wine makes both better (which should be the case with any wine and food pairing). The wine brings fruit characteristics without being sweet, fresh acidity, and some structure from tannins that all complement the mushroom tart so well.
There is so much to say about the complementary nature of food and wine, but suffice to say, the mushroom tartlets with this Cakebread Cellars Suscol Springs Cabernet Sauvignon is a lights-out winner!
Tips for tasting this wine
We also recommend trying the Cakebread Cellars Suscol Springs Cabernet Sauvignon upon opening the bottle, then again after decanting for about an hour, and finally with the Mushroom Shallot and Mascarpone Cream Tartlets to experience how the wine changes in these three situations. A wine like this deserves to be appreciated in all its complexity, so take your time and truly dive deep into the aromas and tasting notes of this wine.
Follow the link HERE to find a store near you that carries the Cakebread Cellars Suscol Springs Vineyard Cabernet Sauvignon!
We hope you enjoy this delicious recipe for Mushroom Shallot and Mascarpone Cream Tartlets! If you give the recipe a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Find more recipes like this below:
- Pork and Shiitake Mushroom Ragù
- Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites
- Truffle Mushroom White Pizza
- Peppercorn Crusted Steak with Brandy Cream Sauce
- Coq au Vin – Chicken in Red Wine
Do you love our recipes?
We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.Buy me a coffee
We will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!
Thank you for being part of our community! You are the reason we do what we do!