Individual Mushroom Tartlets – Alaska Inspired Savory Recipe
Individual mushroom tartlets with a refined mushroom ragout and flaky crust, inspired by the forests of Alaska and seasonal mushroom cooking.
A Savory Lunch Inspired by the Forests of Alaska
When you think of Alaska, images of water probably come to mind: fjords, coastlines, glaciers and salmon-filled rivers. Yet anyone travelling through the country soon realises that forests are equally emblematic of the landscape. The roads wind past pine and birch forests growing in damp soil, through a quiet, lonely landscape that stretches on and on. Mushrooms grow in abundance as part of this natural environment.
My recipe for savoury tartlets with mushroom ragout draws inspiration from this aspect of Alaska. This simple yet delicious dish has a warm, earthy flavour and is a staple of everyday cuisine in 'The Last Frontier'. Serve with a fresh green salad for the perfect lunch!
Foraging in Alaska: Mushrooms as Part of Everyday Cooking
When it comes to picking mushrooms in Alaska, it isn't just a passing trend or a weekend activity – for many people, it's an essential part of the year. In the summer and early autumn, especially in August and September, families and friends go into the woods armed with a basket and a knife. They're well prepared and know exactly what they're doing. They only pick what they recognise; anything they're unsure about is left behind.
Mushroom Combinations: From Market to Forest
The great thing about these tartlets is that you can use whatever filling you like. It could be shop-bought mushrooms, a speciality from a delicatessen, or you could pick your own. Feel free to mix and match, as this keeps the flavours balanced while each variety retains its own character. Here are a few suggestions:
A Mild Mushroom Base for a Balanced Filling
- Button mushrooms
- Chestnut mushrooms
- A small amount of oyster mushrooms
This combination has a smooth, rounded flavour. It’s perfect for bringing out the texture of the crust and the creaminess of the sauce.
Wild Mushrooms and Forest Flavours
- Button mushrooms or chestnut mushrooms as a base
- A mix of wild mushrooms, such as:
- Boletes (e.g. porcini) (Cèpes)
- Chanterelles (Girolle or Chanterelle)
- Yellow hedgehog mushrooms (Pied-de-mouton)
- Blue-stalked bolete (Pied-bleu)
These mushrooms naturally add depth and variety of texture. For the best results, sauté them separately or add them in stages so that each variety retains its own character. Dried wild mushrooms work perfectly here, too — the strained soaking liquid adds extra richness to the sauce.
A More Umami‑Driven Mushroom Combination
- Chestnut mushrooms
- Oyster mushrooms or king oyster mushrooms
- A limited quantity of shiitake mushrooms
This combination has a more robust and earthy flavour. Use shiitake sparingly here as a supporting flavour, not as the star of the show.
Alaska – Seasonal Edition: Morel Tartlets
- Chestnut mushrooms
- Morels (fresh or dried)
Morels give off a delicate, almost nutty aroma, which makes this dish truly special. They should be paired with mild mushrooms, and it is best to avoid using shiitake or other strongly aromatic varieties. The ideal ratio is 30% morels and 70% chestnut mushrooms. You can add the strained soaking liquid from dried morels to the sauce, but always in moderation.
Cheese in a Mushroom Ragout: When to Use It – and When Not
Cheese, particularly Parmesan, is not an essential ingredient in this dish. While it can be a nice addition, it is strictly optional. Whether or not you add it, and how you add it, is entirely up to you.
When Parmesan is the right choice:
- Use it in very small quantities and grate it finely.
- Add it at the end, off the heat.
- As a flavour enhancer, not a creamy base.
A little Parmesan can enhance the umami flavour of mushrooms, particularly of milder varieties such as button or oyster mushrooms.
When it’s best to avoid cheese:
- When using shiitake, morel or dried porcini mushrooms.
- When you want to preserve the pure, woody flavour of the mushrooms.
In such cases, the mushrooms' natural, rich flavour is enough on its own, although you could enhance it with a knob of cold butter, a spoonful of light miso or a dash of cream.
Recipe - Individual Mushroom Tartlets
For this version, I personally opted for the seasonal Alaska edition with morels, as this combination best reflects the story and the moment.
This recipe makes six tartlets, each with a diameter of about 10 cm.
Ingredients:
For the pastry:
- 250 g flour
- 150 g cold butter, cubed
- 1 tsp fine sea salt
- 1 egg (medium)
- 1 tbsp ice-cold water (if needed)
For the filling:
- 400 g mixed mushrooms (for this version: approx. 250 g chestnut and button mushrooms + approx. 150 g fresh morels)
- 1 small shallot
- 1 clove of garlic
- 25 g butter
- 1 tbsp olive oil
- 1 tbsp Vermouth
- 1 tbsp flour
- 150 ml chicken or vegetable stock
- 100 ml cream (30–35%)
- 1 sprig of thyme
- Salt, white pepper, a pinch of nutmeg
Optional:
- 20–30 g Parmesan, finely grated
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Step 1: Making a flaky pastry case for savoury tartlets
- Mix the flour and salt together.
- Quickly rub the butter into the flour until it forms coarse crumbs. It's better if you can still see some bits of butter.
- Add the egg and mix briefly. Add the cold water if necessary.
- Bring the mixture together without kneading.
- Flatten the dough, wrap it in cling film, then leave it to rest in the fridge for at least one hour.
- Roll out to approximately 3 mm, line greased tartlet tins and chill for a further 20 minutes.
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Step 2: Bake the crispy base.
- Prick the base lightly with a fork.
- Line it with baking paper and fill it with baking beans or rice.
- Bake for 15 minutes at 180°C.
- Remove the paper and weights, then bake for a further 8–10 minutes until golden brown.
Optional: Brush the warm base with beaten egg white and bake for a further two minutes. This will prevent the base from becoming soggy once the filling is added.
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Step 3: Preparing the mushroom ragout
- Chop the shallot and garlic finely. Slice the mushrooms and cut the morels in half.
- Heat the butter and oil. Gently fry the shallot and garlic until softened but not browned. Deglaze with vermouth.
- Add the mushrooms and sauté over medium heat until they have reduced by half and the liquid has evaporated. Then add the morels and continue sautéing until cooked through.
- Sprinkle with flour, stir, then cook for one minute.
- Add the stock, cream and thyme. Simmer gently until the mixture has reduced to a thick but still runny ragout.
- Season to taste, remove the thyme and, if desired, stir in some Parmesan cheese once you have removed the pan from the heat.
- Leave the filling to cool slightly.
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Step 4: Finish and serve the tartlets.
- Fill the pre-baked tartlets.
- Bake for 10–12 minutes at 170 °C.
- Serve warm with a simple green salad and lemon vinaigrette.
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