Creamy Wild Mushroom and Spinach Tart with Donegal Rapeseed Oil infused with White Truffle

  • Serves: 2


8 tbsp Donegal Rapeseed Oil infused with White Truffle
25g unsalted butter
250g mixed wild mushrooms
Sea salt and freshly ground black pepper
100g baby spinach leaves
2 shop bought, pre-baked savoury tartlet cases
Parmesan shavings to serve


  • Preheat your oven to 180c fan/gas 6/200c. Heat a frying pan over a high heat until hot. Once hot add 2 tbsp of the truffle oil and the butter. When the butter is foaming add the mushrooms and fry until lightly golden and soft.
  • Season the mushrooms with sea salt and black pepper.
  • Add the cream and bring to the boil. Once boiled turn down to a simmer and cook for 4-5 minutes until the cream has thickened.
  • Add the baby spinach and cook for a further 1-2 minutes until the spinach has wilted.
  • Stir the remaining truffle oil through the mix, taste and season again if needed.
  • Spoon the mushroom mix into the tartlet cases and place into the oven for 2-3 minutes.
  • Serve and top with a few parmesan shavings.

Top Tip

Phyllo pastry may also be used, leave the filling to cool, wrap with pastry, place on a baking tray and bake for 15 minutes or until pastry is cooked.

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Donegal Rapeseed

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