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  • 5 medium button mushrooms, chopped
  • ¼ small onion chopped finely
  • 12 ounces white wine
  • 1 large egg yolk
  • ¼ cup cream
  • 1 tsp Truffleist truffle oil – with truffle oil, less is more. I used less than a tsp.
  • ¼ inch cubes of your favorite cheese (Fontina, Havarti, Gruyere, Feta or Blue)
  • Syracuse Salt Co. Sea Salt and pepper to taste
  • A few chives chopped
  • 10 small tart shells


  1. Preheat oven to 180C/350F
  2. Sauté mushrooms and onions in a little bit of butter and then add a splash of white wine. Cook until no liquid remains.
  3. Distribute mushroom duxelle into tart shells leaving enough room for cheese and custard.
  4. Add one cube of cheese to each tart shell
  5. Whisk egg yolk, cream, chives and truffle oil together. Add salt and pepper to taste.
  6. Pour over mushrooms and cheese. Do not overfill as it makes a mess if you do.
  7. Bake for about 10 minutes until custard rises and sets.
  8. Enjoy!

Keywords: Mushrooms, truffle oil, tart