These Vegan Wild Mushroom Tartlets with Caramelised Shallots are crisp, creamy and full of earthy flavour. Made with a silky cashew and cannellini bean filling, they're perfect as a vegan starter, canapé or light lunch. Get the recipe below.
I'm always looking for vegan dinner party recipes that I can make with minimal fuss. If you're also looking for an elegant vegan starter that's guaranteed to impress, then these Vegan Wild Mushroom Tartlets with Caramelised Shallots are the perfect choice. Crisp homemade pastry is filled with a creamy cashew and cannellini bean filling before being topped with beautifully caramelised shallots and a medley of wild mushrooms. Every bite is rich, savoury and packed with flavour!
The combination of earthy mushrooms, sweet shallots and a silky plant-based filling creates a sophisticated dish that's surprisingly simple to make at home. A sprinkling of fresh tarragon brings the whole dish alive!
One of the best things about this recipe is that much of the preparation can be done ahead of time. The pastry can be made in advance, while the filling and mushroom topping can be prepared before assembling and baking just before serving. That's what makes it one of my favourite recipes to make when entertaining.
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Ingredients
This may feel like a long shopping list but every ingredient adds something extra special:
For the pastry
- Plain flour
- Vegan butter (it's important to use a block butter like Naturli or Flora rather than spreadable butter)
- Plant milk
For the filling
- Cashews (these need to be soaked for a couple of hours or boiled for 10 minutes to make them plump and creamy)
- Nutritional yeast
- Lemon
- Garlic
- Cannellini beans
- Sea salt
- White pepper
For the topping
- Banana shallots
- Wild mushrooms
- Fresh tarragon
Overview of the steps
A summary of the steps can be found below, for full detailed instructions check out the recipe card:
- Make the pastry by rubbing the fat with the flour and bringing together into a ball with a little plant milk.
- Chill the dough before rolling out on to a lightly flour surface
- Line each tart tin with pastry, prick the bottoms with a fork, line with baking paper and top with baking beads
- Blind bake for 20 minutes
- Make the filling by blitzing the cashews, nutritional yeast, lemon, garlic, beans and salt and pepper in a blender with a little water
- Caramelise the shallots and cook the mushrooms until all their water has evaporated
- Pour the filling into the cases and top with the shallots, mushrooms and tarragon
- Bake until piping hot and golden
- Serve with a sprinkling of fresh tarragon
Hint: Don't rush the mushrooms. Cooking them until all of their moisture has evaporated concentrates their flavour and prevents the tartlets from becoming soggy. Likewise, allowing the pastry to chill before baking helps it hold its shape and creates beautifully crisp tart cases.
Substitutions
Don't have all the ingredients listed? Have no fear! There are a number of substitutions you can make in this recipe and still have a delicious dish! They are:
- Plain flour: Plain flour produces a crisp, buttery pastry, but you can substitute it with white spelt flour for a slightly nuttier flavour.
- Plant milk: Any unsweetened plant milk works well, including oat, soy or almond milk.
- Cashews: Cashews create the creamiest filling, but they can be replaced with soaked sunflower seeds for a nut-free alternative. The texture will be slightly less rich but still delicious.
- Nutritional yeast: Nutritional yeast adds a subtle cheesy, savoury flavour. If you don't have any, simply omit it or replace it with a tablespoon of grated vegan Parmesan.
- Cannellini beans: Butter beans or chickpeas make excellent substitutes and provide the same creamy texture once blended.
- Banana shallots: Regular shallots, red onions or sweet white onions can all be used instead. Red onions will add a slightly sweeter finish.
- Tarragon: Fresh tarragon pairs beautifully with mushrooms, but parsley, chives, thyme or even a little sage can be used depending on the season and your personal preference.
- Lemon: If you don't have a fresh lemon, a splash of bottled lemon juice will work, although fresh juice and zest provide the brightest flavour.
Equipment
You'll need:
- Mixing bowl
- Rolling pin
- Mini tartlet tins
- Baking paper
- Baking beans or dried beans for blind baking
- Fork
- Frying pan
- Blender or food processor
- Chopping board
- Sharp knife
- Measuring spoons
- Cooling rack
Storage
Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 180C for 8–10 minutes until warmed through and the pastry has crisped up again.
These tartlets can also be frozen once baked. Freeze for up to one month, then reheat from frozen in the oven until piping hot.
Top tip
For an extra-crisp pastry case, allow the blind-baked tart shells to cool for a few minutes before adding the filling. This creates a barrier that helps keep the pastry beautifully crisp after baking.
Frequently asked questions
Any mixture works well, including oyster, shiitake, chestnut, king oyster or porcini mushrooms. A combination provides the best flavour and texture.
Absolutely. Ready-made vegan shortcrust pastry is a great time-saving alternative. Just check it's definitely vegan and avoid "all butter" varieties.
The recipe
Wild Mushroom Tartlets with Caramelised Shallots
Equipment
- Mixing bowl
- Rolling Pin
- Mini tartlet tins or muffin tin
- baking paper
- Baking beans or dried beans for blind baking
- fork
- Frying pan
- Blender or food processor
- chopping board
- Sharp knife
- measuring spoons
- Cooling rack
Ingredients
For the pastry
- 200 g plain flour
- 100 g vegan butter
- 2 tablespoon plant milk or enough to bring the dough together, no more than 4 tablespoon total
For the filling
- 200 g cashews
- 2 tablespoon nutritional yeast
- 1 lemon juice and zest
- 2 cloves garlic
- 150 g cannellini beans drained
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 2 water as needed, no more than 4 tablespoon total
For the topping
- 2 banana shallots thinly sliced
- 300 g wild mushrooms roughly chopped if large
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon olive oil
Instructions
- Rub the plain flour and vegan butter together until the mixture resembles fine breadcrumbs.
- Gradually add enough plant milk to bring the mixture together into a smooth dough. Form into a ball, wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 150C / 300F / gas mark 2.
- Roll out the pastry and line six tartlet tins. Prick the bases with a fork, line with baking paper and fill with baking beans.
- Blind bake for 20 minutes, then carefully remove the baking paper and beans.
- Meanwhile, add the cashews, nutritional yeast, lemon juice and zest, garlic, cannellini beans, sea salt and white pepper to a blender. Add a little water and blend until completely smooth and creamy.
- Heat the olive oil in a frying pan over a medium heat. Cook the sliced shallots for 10–12 minutes until soft and caramelised.
- Add the wild mushrooms and chopped tarragon. Continue cooking until the mushrooms have softened and all of the released liquid has evaporated.
- Increase the oven temperature to 180C / 350F / gas mark 4.
- Spoon the creamy filling evenly into the baked tart cases.
- Top with the mushroom and shallot mixture.
- Bake for a further 15 minutes until heated through and lightly golden.
- Sprinkle over a few extra leaves of tarragon and serve.
Nutrition
Serving suggestions
These Vegan Wild Mushroom Tartlets with Caramelised Shallots make a wonderful starter or light meal and pair beautifully with:
- A crisp rocket and watercress salad with lemon vinaigrette
- Roasted asparagus or tenderstem broccoli
- Seasonal roasted vegetables
- Tomato salad
- (My favourite) A glass of chilled white wine or sparkling wine for entertaining
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