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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Savory Mushroom Chicken Tart

October 16 By Renée 5 Comments

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman
5 from 1 vote

Mushroom Chicken Tart

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish or Appetizer
Servings: 1 -10" tart
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 1/2 cup chopped walnuts
  • 2 teaspoons chopped fresh rosemary basil & oregano also work nicely
  • 8 ounces Neufchatel cheese or cream cheese
  • 2 eggs
  • 8 ounces rotisserie chicken meat chopped or shredded [See Note]
  • 1 sheet sheet puff pastry dough
  • Salt, pepper, and seasoning salt to taste

Instructions

  • Preheat oven to 350° F.
  • Line the bottom of a 10-inch tart pan with parchment paper.
  • Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
  • Put the pastry in the tart pan in the freezer while you prepare the filling.
  • Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
  • Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
  • [Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
  • Season to taste and set aside to cool.
  • In a medium bowl, mix cream cheese and eggs together until smooth.
  • Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
  • Top with shredded chicken.
  • Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
  • Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
  • Remove from oven and cool slightly before cutting.

Vegetarian options:

  • Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

Filed Under: Appetizers, Main Dishes, Recipes Tagged With: baking, chicken, Comfort Food, eggs, mushrooms, Pastry, tart

Hungarian Mushroom Soup with Fresh Dill

September 18 By Renée 18 Comments

Hungarian Mushroom Soup is serious comfort eats! Rich, earthy flavors combine with fresh herbs in a thick cream base to create this deeply satisfying, umami-intense cold-weather soup! 

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This post may contain affiliate links, but don’t worry – they won’t bite.

When I was a kid, if you had told me that mushroom-anything would someday be my favorite, I’d have said you that you were crazy. Mushrooms were… well, eww. And a soup made up almost entirely of mushrooms? No Way! Yet, here we are.

Some years ago, after I got over my childhood mushroom aversion, there used to be a lovely little tea room in our town that served an absolutely stellar Hungarian Mushroom Soup. When I dined there on Mushroom Soup days, the whole place was filled with its thick, heady aroma. Try as I might, I could never bring myself order anything else – their mushroom soup was just that good. 

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I started making my own Hungarian Mushroom Soup soon after, taking my original cues from Mollie Katzen’s recipe by the same name in her original Moosewood Cookbook. (Because I am that old.) Over the years, I’ve adjusted and adapted the recipe so many times that I’m sure it barely resembles the original, but I like to give credit where it’s due, so thank you, Mollie!

Hungarian Mushroom Soup is serious comfort eats! Rich, earthy flavors combine with fresh herbs in a thick cream base to create this deeply satisfying, umami-intense cold-weather soup!

Hungarian Mushroom Soup | The Good Hearted Woman
One of my favorite things about this recipe is how fast it all comes together and how dependable the results are. You can easily have it on the table in 40 minutes, start to finish, with very little effort.

Hungarian Mushroom Soup | The Good Hearted Woman

Hungarian Mushroom Soup

Rich, earthy flavors combine with fresh herbs in a thick cream base to create this deeply satisfying, umami-intense cold-weather soup! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: Hungarian
Keyword: dill, mushrooms
Servings: 8
Calories: 167kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 1 large onion chopped
  • 1/4 cup butter divided
  • 1 pound mushrooms sliced; I like to use crimini mushrooms
  • 1 tablespoon Hungarian paprika I usually use a little more
  • 1/4 cup chopped fresh dill divided [or 2 teaspoons dried dill]
  • 1 tablespoon light soy sauce
  • 1 cup white wine I use a pinot gris
  • 3 tablespoons flour
  • 1 cup half-&-half
  • 1 teaspoon salt
  • 1 cup broth vegetable stock and chicken broth work equally well
  • 2 teaspoons lemon juice
  • 1/4 cup sour cream
  • Kosher salt & freshly ground pepper to taste

Garnish

  • Sour Cream
  • Chopped fresh dill
US Customary - Metric

Instructions

  • In an Enameled Cast Iron Dutch Oven or other large heavy saucepan, saute onions in 2 tablespoons butter until translucent, about 6-8 minutes. Add mushrooms and saute 2-3 minutes more.
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  • Add paprika, half of the dill, wine, and soy sauce. Stir to mix, cover, and simmer 15 minutes.
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  • Turn off burner. Add remaining butter to mushroom mixture and stir to melt. Sprinkle flour over mushroom mixture and stir to thicken.
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  • Add half-&-half and stock all at once, stirring until smooth.
  • Season to taste. I usually add a little more paprika at this time.
  • Turn the heat back onto low, cover and simmer 10 minutes.
  • [Optional Step]
    Using an immersion blender, smooth the soup out a bit.
    If you choose to do this, don't go crazy: leave some larger, meaty pieces of mushroom or texture and bite.
  • Just before serving, stir in lemon juice and sour cream.
  • Garnish with additional sour cream and chopped fresh dill.

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 8.7g | Protein: 4.3g | Fat: 11.1g | Saturated Fat: 6.8g | Cholesterol: 30mg | Sodium: 227mg | Potassium: 319mg | Fiber: 1.1g | Sugar: 2.4g | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Soup is one of our specialties! Be sure to check out these other deliciously satisfying cold-weather soup recipes:

  • Chili’s Chicken Enchilada Soup (Copycat Recipe)
  • Loaded Baked Potato Soup {with a Sweet Surprise!}
  • Old-Fashioned Ham Bone Split Pea Soup {Slow Cooker}
  • Smoked Salmon Chowder {with Leeks & Fresh Tarragon}
  • Colonial Cream of Peanut Soup {with 21 Topping Ideas}

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Hungarian Mushroom Soup | The Good Hearted Woman
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Filed Under: Soup, Chowder & Stew, Vegetarian Tagged With: Comfort Food, mushrooms, soup night

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