At this time of year, the forest is drawing me and my mutts like a magnet. The weather is mild, the colours amazing and it is good for us in every possible way to take the 90 minute walk around the forest and home again.
Most of the year we have the place to ourselves. Me lost in my thoughts, or chatting with a friend, the dogs on their own agenda, nose down, tail up and regularly disappearing into the undergrowth.
But for a few weeks during the autumn things are different … there are people lurking behind trees, dressed to blend in, talking in whispers, and carrying baskets that can be covered if required … what is it all about? It’s mushroom season of course!
The best places to find the wild mushrooms are fiercely protected. Which is why the hunters are so discreet. The mushrooms re-locate each year, and once you’ve found a good spot to pick, then you don’t want to share it!
There are several varieties of excellent wild mushroom that grow in our forest ( I say ‘our’ because we walk there all the time, but it doesn’t actually belong to us!). If you get really lucky you can find some big Cèpes, but the most common and plentiful around here are the Chanterelle. YUM!
My favourite way to eat Chanterelle is to remove the end of the stalk, wipe them clean (don’t wash them because they soak up too much water and their flavour is impaired) , then fry them in a little butter with crushed garlic and herbs … perfect with rabbit!
Bu today I thought you’d like a different recipe that makes a great snack or light meal, namely a creamy chanterelle tart. A very easy recipe, and very quick to prepare.
Roll out your short or flaky pastry and fit to whichever shape mould you favor. Prebake blind and remove from the oven.
Clean a small bowlful of mushrooms, chop a shallot onion and fry the onion in a pan with olive oil. If you wish you can add some bacon diced finely. When the onion is well softened, add the mushrooms and cook quickly until their juices have completely evaporated.
In a separate bowl mix 2 eggs with 4 large spoonfuls of thick cream, add salt and pepper. Spoon the mushroom mix evenly over the pastry base, and then pour in the cream. Bake in a medium hot oven for about 25 minutes until just golden. This tart is excellent served with a fresh mesclun or roquette salad.
Image of mushroom tart from Pinterest
37 comments
Oh my goodness, the tart looks divine! I have always admired those who can distinguish an edible mushroom from one that is not in a forest. I would be too afraid to pick my own.
The pharmacie will always tell you what’s edible and what’s not,so pick away it’s always great fun.
I hope you know how blessed you are. What a wonderful life living in France and the time to scout for wild Mushrooms. I live there vicariously thru your blog. thank you!!!!!!!
Our thoughts and prayers are with you!!
Mmm. I do love chanterelles. They grow well in our forests and some year I intend to take a course on mushrooms. For now, I pay plenty for them in the market. We love them sauteed with garlic and herbs and then pour just a little cream over them. Your tart idea look delicious.
Sharon,
A mushroom tarte in France sounds divine! This recipe does look easy enough for me, but the key, I suspect, is finding mushrooms that have a wonderful flavor. I’ll be on the look out at the groceries in my area…. no forests with wild mushrooms in north Texas.
Judith
Thanks, Sharon, for what I’m sure will be another delicious recipe. I know this is definitely going to get raves from family and friends!
Wish my walking in the woods was in as lovely a place as yours…my Border Collie, Holly, and I walk daily through the Virginia woods but yearn to be back walking again in Provence!
One of my childhood memories is mushroom hunting with my father. I remember him cautioning all of us in a hushed voice not to tell where we got the mushrooms or there would be none for next year.
Once we happened upon a quail with newly hatched babies. We almost stepped on them. I always love the photo of the lane you walk, it too reminds me of childhood memories.
First time posting here. What a beautiful blog. Found you through Vicky Archer. What a lovely simple recipe. I may have to go to Whole Foods here to find the Chanterelles since I wouldn’t dare trust myself with any forest foraging:) I love recipes like this with a nice salade verte. Thank you for posting.
And yes your walk looks lovely as well.
What time did you say again we should be over??? DELISH!!! franki
Beautiful and delicious! Both you and the tart!
Sharon, How heavily to walk out in the wood and come home with these tender morsels to cook with!
xoxo
Karena
The Arts by Karena
Artist Sandra Goroff
Making my mouth water just reading this! Last weekend in our village, there was a display of mushrooms on both Saturday and Sunday. The little entrance hall to the Salle des fêtes doubled as the room where anyone could take anything they had found and have it identified. Once inside the huge room there must have been at least 100 different types of funghi, all carefully labelled, Latin name and French name. Each one advising if it was toxic or deadly or if it was safe to eat. Then up on the stage there was a woodland scene with pheasants, ducks, badgers, foxes, all again carefully labelled, the stage was decorated so that each was in it’s natural habitat. It was one of the most incredible displays I have ever seen.
Doggy heaven! Aren’t they so lucky to live with you!
yummy + no,Forrest to walk in in S Ca have to go to trader jo,s. xxpeggybraswelldesign.com
Sharon, I love everything you do & post but I do not like mushrooms or even the coveted chanterelles. I know it’s weird but I just don’t & never will. Your walk sounds divine, wish I could join you there but I’ll pass on those mushrooms. X
Loved this post and…that rare photo of you! Such a pretty lady you are! Can’t wait to try the mushroom tarte… Merci!
Love the picture of you walking through the woods. And the mushroom tart – looks delicious. Thank you for the recipe!
I am going to make this, but will buy the mushrooms at the market.
Sharon, a lovely walk with Gibson and Ghetto, then home to a delicious meal. Thank you for the recipe.
Such a relaxing thing to do and the tart looks wonderful. I will make it.
wonderful images and what a delicious looking tarte. We are heading up to the mountains this weekend, hoping to find someone selling some mushrooms. Where are you? I’m in Eze in the south. Lovely post.
My dearest Sharon,
I have never commented before but the events of this evening in your beautiful country have brought me to say to you that you and your countrymen and women are in my thoughts and prayers during this extremely tragic series of events. Your country has been visited by evil as our country was in 2001. Be strong and be safe. May almighty God protect your country.
I hope you and those you love are safe.
My prayers are with you tonight – God bless France
Your post is wonderful, as usual, but I must say first that all of France is in my heart and prayers this evening. What has happened there is very tragic. May God place His arms around you and keep you safe.
Linda (Seattle, Washington)
Sharon – Yumm!
I wanted to express my sadness over the events in Paris earlier this evening.
The planned attacks are unthinkable in beloved Paris and have no place in our world.
So sorry people have suffered from this unforgivable tragedy in Paris. Our prayers are with the people and Paris.
First I am so sorry for all of the French people going through this horrible nightmare..what a shameless tragedy. I still cannot believe that happened. Hugs to you and hope no one you know was affected. Sadly so many families are grieving today and it must be unbearable.
On a much lighter note…love this post and you inspired me with your recipe. I love anything with mushrooms and if it’s French even better. Thank you Sharon and stay safe:)
Just to say how much I enjoy your blog and everything you do with such style I hope you and family and friends are all safe with these terrible atrocities in Paris
I must try your yummy recipe. I’m sending my good thoughts and prayers to the people of France today.
Dear Sharon, Just want to say you & France are in my prayers during this horrible time. I hope your family is safe. God Bless,
Mary in San Diego, CA USA
As a child I remember Madame Meille taking us to the mountains and picking mushrooms
I always wondered how they knew which mushrooms to pick
All those that I loved so dearly have passed on and I am left with these wonderful memories that breeze though my thoughts from time to time
I must try the mushroom recipe that you’ve shared
Hi Sharon, Last winter you posted some great pics of the interior of a ski lodge. It’s either in French or Swiss Alps. Lots of fur pillows & throws, rustic decor. If you can remember, would you please email the pics or link to place? I tried to go back & fins it on your site but could not.
Thankyou so much!
Mary Johnston, San Marcos, Ca USA
Wondered what type of cream you use…would this be heavy cream whipped up to form cream…like frosting for a cake? Sorry, Im,a bad cook..:) thx.
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