Wild Mushroom and White Bean Tart
I just got back from the most inspiring culinary retreat with the BUSH’S® Beans group up in Montana and the Paw’s Up Resort (more on that later). While in Montana we cooked many different recipes together, including this Wild Mushroom and White Bean Tart, that I can’t wait to share with you.
Amazing views in Montana!
I’ve been feeling slightly in a rut with my cooking lately for no other reason than just being busy and short on time. When I get busy I tend to loose my creativity in the kitchen. I start thinking of what I already know how to make that is quick, easy and doesn’t require a trip to the store instead of being open to new ideas.
That’s not to say that recipes that are quick or easy are bad, but I don’t like it when that is where my mind instantly heads to rather than trying to come up with something new to try.
This event got me thinking creatively again. Connie and Jeffrey, the chefs who attended with us, are so inspiring and creative in the kitchen. I loved this Wild Mushroom and White Bean Tart. It’s no secret that I rely on beans for quick dinner fixes, but I can often get stuck in a rut with beans and rely on them for soups, stews, chilis in the winter months.
In the summer I use beans a lot for dips, like hummus, and salsa or other Mexican fare. It honestly never occurred to me to use them in a tart, but the white beans were so creamy tasting with the wild mushrooms.
I really enjoyed this recipe and I can’t wait to make it at home to share it with my family. It would be a great vegetarian main dish served with a big, green salad or as an appetizer during the Holidays.
When tomatoes are out of season, I’ll substitute jarred sun-dried tomatoes for fresh on top. I have a hard time working with phyllo dough here because it is so incredibly dry, so I’ll probably give it a try at home with puff pastry. Super easy!
Do you think outside the box with beans or do you get stuck in a rut?
More Yummy Recipes from the BUSH’S® Beans Bloggers
- Cannellini Tuna Salad | Tidy Mom
- White Bean Sauté | She Wears Many Hats
- Italian Style Rice and Beans | Dine and Dish
- Black Bean and Pumpkin Chili | Real Mom Kitchen
- Homemade Black Bean Brownies | Mommy’s Kitchen
- Sweet Potato and Black Bean Taco Recipe | GoodLife Eats
- Garbanzos, Chicken, and Quinoa Soup | Reluctant Entertainer
- Chickpea and Wild Rice Salad with Poblanos and Chili Lime Vinaigrette | Aggie’s Kitchen
- 2 tablespoons extra virgin olive oil
- 8 cups wild mushrooms, cut in quarters (approximately 24 ounces)
- 2 cups onions, diced
- 2 tablespoons garlic, diced
- 1 - can (15.5 ounces) BUSH'S® Cannellini Beans, drained and rinsed
- 2 tablespoons fresh herbs (thyme, parsley or marjoram), chopped
- 1 tablespoon lemon zest
- Salt and Pepper, to taste
- 2 eggs, beaten
- 1/2 cup sour cream
- 8 sheets (9”X12” each) phyllo dough
- Olive oil spray
- 6 tablespoons whole wheat bread crumbs
- 16 slices Roma tomatoes, ¼-inch thick
- 1/2 cup goat cheese
- Defrost phyllo dough (allow about 2 hours for defrosting).
- Heat a sauté pan over medium-high heat. Add oil and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink, cook mushrooms in batches if necessary.
- Continue cooking mushrooms until liquid has evaporated and mushrooms start to brown (if mushrooms are too wet, they will soak through the phyllo dough).
- Add onions, garlic, cannellini beans and 1 tablespoon of herbs. Cook for 5 minutes or until onions are soft. Stir in zest. Season with salt and pepper. Let mushroom mixture thoroughly cool.
- Beat egg and sour cream. Add egg and sour cream to cooled mushroom mixture (egg will scramble if added to hot mixture). Salt and pepper to taste.
- Preheat oven to 400 degrees F.
- Lay 1 large sheet of phyllo on a parchment paper-lined sheet pan, keep remaining phyllo sheets covered with plastic wrap. Spray phyllo with olive oil spray and lightly sprinkle with bread crumbs.
- Place another sheet of phyllo on top of bread crumbs, gently press down. Spray top sheet of phyllo with olive oil spray. Repeat the process with the remaining sheets of phyllo. Work quickly so the edges don’t dry out.
- Roll up 1-inch of each edge towards the center, forming a rim. The final tart shell should be 7”X10”.
- Spread mushroom mixture evenly over the phyllo. Top with tomatoes, sprinkle with salt and pepper, and evenly distribute goat cheese on top. Sprinkle with remaining 1 tablespoon of herbs.
- Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Cool on wire rack prior to serving.
- Substitutions: Try jarred sun-dried tomatoes when fresh tomatoes are out of season.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 1275Total Fat 71gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 38gCholesterol 62mgSodium 1189mgCarbohydrates 144gFiber 11gSugar 8gProtein 18g
BUSH’S Beans Giveaway
One Winner will Receive:
- Staub Grill Pan
- Adorable Apron
- Bean Strainer
- Recipes made at the event
- Various spices to the make recipes
- Coupons for free cans of Bush’s Beans
Prizes provided by Bush’s Beans .
- Visit Bush’s Beans and leave a comment here, telling me what your favorite beans are and how you like to use them.
- Contest ends October 21, 2011 at 11:59 p.m. PST.
- Contest open to US States only.
- Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.
Optional Extra Entries:
Additional entries can be earned by doing the following, giving you a total of 2 entries. Leave a separate comment for each of your entries.