Shitake Tarte Tatin Recipe

Name: Shitake Tarte Tatin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sliced shitakes and onions; 3 tablespoons butter; 1 medium onion, sliced thinly; 8 ounces sliced shitake mushroom caps, sliced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh thyme leaves; For the shitake caps and assembly; 14 to 16 medium shitakes ( about 4 ounces), stems removed; 1 teaspoon butter; Mushroom onion mixture from part one of the recipe; 1 cup shredded fontina; 1 sheet from a 17.3 ounce package of puff pastry, thawed

Servings: persons

For the sliced shitakes and onions
3 tablespoons butter
1 medium onion, sliced thinly
8 ounces sliced shitake mushroom caps, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
For the shitake caps and assembly
14 to 16 medium shitakes ( about 4 ounces), stems removed
1 teaspoon butter
Mushroom onion mixture from part one of the recipe
1 cup shredded fontina
1 sheet from a 17.3 ounce package of puff pastry, thawed

1
In a large saute pan, saute the onions in the butter until just softened. Add the sliced mushrooms and salt and pepper and continue to saute until the onions and mushrooms just begin to brown.
2
Stir in the thyme, remove from the heat and set aside to cool.
3
In a heavy 10 inch saute pan, melt the butter and brush it over the bottom of the pan. Set the shitakes, cap side down, and cook over medium heat for just under a minute.
4
Evenly distribute the mushroom-onion mixture over the caps.
5
Evenly distribute the fontina over the mushroom mixture.
6
Place the sheet of puff pastry over the pan and trim the corners. Tuck in the excess pastry.
7
Bake at 425F for 20 minutes. Let cool for about 10 minutes and invert onto a plate using a table knife to loosen the edges if necessary.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the sliced shitakes and onions, 3 tablespoons butter, 1 medium onion, sliced thinly, 8 ounces sliced shitake mushroom caps, sliced, and more.

Yes, Shitake Tarte Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shitake Tarte Tatin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions