This tasty and cheesy oyster mushroom tart is filled with shallots and garlic. It is a stunning arrangement of oyster mushrooms on top of a cornmeal crust.
Clearly, it’s an excellent mixture, creating a delicious baked and nutritious tart for everyone.
Nutritional and Health Benefits of Oyster Mushroom Tart
Oyster mushrooms are one of the most common types of edible mushrooms in the world. They taste mild and savory, with a flavor similar to seafood.
Due to its medicinal properties, more people use oyster mushrooms to cook with. Their unique flavor adds to some pretty amazing health benefits.
The many health benefits of oyster mushrooms help the following conditions:
Condition #1: Atherosclerosis
Atherosclerosis hardens or impairs arteries. Oxidative stress, high blood pressure, and high cholesterol all cause atherosclerosis over time.
Research shows that oyster mushrooms help prevent this type of condition. They contain beta-glucans, which keep cholesterol levels under control.
Plus, the ergothioneine content of mushrooms prevents plaque forming in our arteries.
Condition #2: Anemia
Anemia is a condition where our blood doesn’t have enough healthy red blood cells, known as hemoglobin.
Vitamin B2, called riboflavin, helps prevent anemia. Riboflavin produces red blood cells and thus, helps mobilize iron through the body.
You have to replenish the vitamin daily so your body has access to a healthy supply, because it doesn’t store B2. Eating oyster mushrooms is also great for providing it to our body, which is a type of water-soluble vitamin.
Condition #3: Osteoporosis
People obtain Vitamin D through exposure to the sun. However, oyster mushrooms contain Vitamin D as well.
Therefore, Vitamin D is very important in promoting healthy bones and preventing osteoporosis.
Above all, the conditions mentioned above are just some of the health benefits you can get from eating this oyster mushroom tart.
Even people who don’t usually like mushrooms will love this recipe. I’m sure it will become your favorite tart, too!
Discover another Oyster mushroom recipe here: Creamy Oyster Mushroom Pasta with Chicken and Bacon [Recipe]
Oyster Mushroom Tart [Recipe]
- For the crust
1 1/2 cups (approx. 200 g) + 2 tbsp all-purpose flour
1/2 cup (64 g) cornmeal (corn flour)
1/2 tsp salt
3 tbsp butter (cubed)
2 medium eggs
- For the filling
3 tbsp olive oil
3 shallots (thinly sliced)
2 cloves garlic (chopped)
4 cups (approx. 500 g) oyster mushrooms (cleaned, stems removed and chopped)
2 sprigs rosemary (chopped)
2 tsp salt
1/2 tsp pepper (ground)
1/2 cup (64 g) mascarpone cheese
1/2 cup (120 ml) whole milk
3 medium eggs
1 cup (128 g) gouda cheese (grated)
1/2 cup (64 g) parmesan cheese (grated)
- For the crust
- In a food processor, blend the cornmeal along with the flour and salt.
- Add in the cubed butter. Keep blending until the butter is combined well with the flour mixture.
- Add in the eggs. Keep blending until the dough comes together.
- On a clean countertop, knead the dough. Then divide it into two. Roll each half onto a wax paper.
- Place the dough in a tart pan. Then keep the pan in a refrigerator for at least 20 minutes.
- Set the oven to 350 °F (180 °C). Place the pan into the oven and bake the crust for 15 minutes. Wait until the crust is golden at the sides.
- Keep the pan on the wire rack until you add in the filling.
- Lower the oven temperature to 320 °F (160 °C).
- For the filling
- Heat a skillet (frying pan) over medium heat.
- Pour in olive oil. When oil is warm, add in the thinly sliced shallots and cook until tender.
- Toss in the garlic cloves. Cook for another minute.
- Add in the cleaned oyster mushrooms and rosemary. Cook until the mushrooms release their juices.
- Sprinkle salt and pepper and stir. Turn off the stove. Set the mixture aside.
- In a mixing bowl, combine the mascarpone and milk together. Mix until smooth.
- Add in the cheese and eggs to the bowl. Stir until the ingredients are well combined.
- Pour the mushroom mixture into the bowl. Stir well. Make sure that the mushrooms are coated with the cheese mixture.
- Once the filling is ready, transfer it into the prepared crust. Bake for 40 minutes in the oven. Wait until the filling is golden and puffed.
- Cool the tart for 10 minutes.
- Serve and enjoy!