Wild Mushroom Tartlet with Charred Fennel Sauce and Shaved Manchego

This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.”


Wild Mushroom Tartlet

Tart Shell, 4 inch (10 cm), pre-cooked and browned 4 each
Olive Oil ¼ cup (32 g)
Whole Butter 6 ounces (113 g)
Crimini Mushrooms, medium slice 8 ounces (226 g)
Domestic White Mushrooms, medium slice 8 ounces (226 g)
Oyster or Shiitake Mushrooms 8 ounces (226 g)
Chanterelle or Porcini Mushrooms 8 ounces (226 g)
Yellow Onion, ¼ inch (6mm) dice 4 ounces (113 g)
Shallots, chopped 2 ounces (56 g)
Garlic, fresh chopped 2 ounces (56 g)
Thyme, fresh sprigs 2 each
Masala Wine 8 ounces (236 mL)
Heavy Cream 8 ounces (236 mL)
Manchego Cheese, shredded 16 ounces (454 g)
Whole Egg, whipped 2 each
Kosher Salt to taste
Black Pepper to taste

Charred Fennel Sauce

Fennel Bulb, cleaned and quartered 2 each
Yellow Onion, diced 8 ounces (226g)
Oil 1 tablespoon (15 mL)
Heavy Cream 8 ounces (236 mL)
Kosher Salt to taste
Black Pepper to taste


Fresh Herb Sprig

Method: Wild Mushroom Tart

  1. Pre-heat oven to 325 F (162 C)
  2. Place large sauté pan over high heat, add oil and carefully swirl around the pan.
  3. Add crimini and domestic white mushrooms; sauté until mushrooms begin to brown.
  4. Add oyster and chanterelles; continue to cook over high heat.
  5. Season with salt and pepper.
  6. Add half of butter to pan, being careful not to burn the butter. Cook mushrooms until caramelized.
  7. Remove mushrooms and liquid from pan.
  8. Return pan to heat and reduce to medium-high.
  9. Add butter to pan and melt; careful not to burn.
  10. Add garlic, shallots and onions to pan; sauté onions until golden-brown.
  11. Add thyme; sauté for an additional minute.
  12. Add masala wine; reduce volume by three quarters.
  13. Return mushrooms to pan and add heavy cream.
  14. Bring heavy cream to a boil. Add 12 ounces of manchego cheese.
  15. Mix well until cheese is melted.
  16. Remove from heat and set aside to cool.
  17. When mixture is cooled down to room temperature mix in egg.
  18. Spoon mushroom mixture into four tart shells, just below rim of the shell.
  19. Evenly sprinkle remaining manchego cheese on top of each tart.
  20. Place shell on a sheet pan and place into oven.
  21. Cook tarts for 25 minutes, or until center is firm.
  22. Remove from oven and reserve for plating.

Method: Charred Fennel Sauce

  1. In a stainless steel bowl combine fennel, onions, oil, salt and pepper.
  2. Toss well covering the fennel and onions well with the oil mix.
  3. Place the fennel and onions on a pre-heated grill and grill till the fennel and onions are charred.
  4. Remove from the grill and place into a sauce pot.
  5. Add heavy cream and heat over medium heat till the mixture comes to a boil.
  6. Using an emersion blender or food processor puree the mixture till smooth.
  7. Reserve for service.


Pre-heat flight oven to 225 F (110 C).  Add tart and sauce separately into the oven, and heat for 8 to 10 minutes.  On a clean plate, spoon the warmed fennel sauce across the plate. Place completed mushroom tart on top of sauce a little off-center. Garnish with fresh herb sprig.


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