Mushroom and Mascarpone Tarts and a Virtual Baby Shower

Today’s post is in honor of one of my dear blogging friends, Courtney, of Cook Like A Champion.

You see, the food blogging world isn’t all that big.  There are all sorts of ways food bloggers connect with one another-photography conferences, conventions (yes, there are conventions devoted to food blogging), and of course, the network of comments, threads, and fan pages.  I had the opportunity to first “meet” Courtney through Annie, and I quickly realized that she was a friendly and inspiring “face” among my favorite food bloggers.

The best part?  I have met Courtney in person.  And even better, I met her for the first time in the early days of her pregnancy.  On an impromptu trip back home to Indianapolis earlier this fall, I was able to meet Courtney and Annie (and brought along my dear friend Kelli) for a fantastic brunch at one of my favorite breakfast places in Indy.  It was so much fun to chat: chat about food, baking projects, ideas, the food blogging world, etc.  And when Courtney excitedly announced that she was expecting her first child, I couldn’t contain my own excitement for her as she transitions into the world of motherhood.

Today, Josie is hosting the virtual baby shower in honor of Courtney’s new arrival (an arrival coming very, very, very soon…..).  Baby C will be here before we know it, and today a fantastic group of food bloggers has come together to celebrate such a happy occasion.

For a complete round-up of the virtual shower, please visit both Josie and Courtney’s websites to see a mouth-watering spread.

As far as my contribution?  I wanted to run with something savory for the occasion.  I happened upon these little tarts and couldn’t pass them up.  I obviously love anything with the word “tart” in it, so a savory spin on something traditionally sweet was intriguing to me.  And anything with sweet and mild creamy mascarpone has me hooked.  And, well, anything with caramelized shallots and cremini mushrooms does as well.  All in all?  A great appetizer for an elegant baby shower.  (P.S.  While these should be served warm, I DID try a few cold, and they were pretty good, too.  A hint for someone short on time?  You can pre-assemble the tarts by piping the mascarpone and chilling in advance.  Simply top with the warm mushroom/shallot mixture before serving-this is easily re-heated in the microwave.)

Mushroom and Mascarpone Tarts

Servings: approximately 16 tarts (I halved the original recipe when I made these and am posting that version here.  Please feel free to double this recipe if you need more.)



For the tarts:

1 and 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and chilled

1 egg, lightly beaten

1/2 tablespoon fresh lemon juice

1/8 cup ice water, plus more if needed

For the topping:

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 cup shallot, thinly sliced (about 3-4 medium shallots)

1 teaspoon garlic, minced (about 1 clove)

10 ounces cremini (baby bella) mushrooms, trimmed, cleaned, and sliced

1/4 ounce dried porcini mushrooms, (soaked in hot water for about 20 minutes and squeezed dry), thinly sliced

1 cup mascarpone cheese (or less depending on your personal/piping preference)

Sea salt and pepper



1. For the tarts:  Combine the flour and salt in your food processor and pulse until combined.

2. Add the butter pieces, one at a time, through the feeder tube and process until the dough resembles coarse sand.

3. In a small bowl, whisk together the egg, lemon juice, and ice water.

4. With the motor running, slowly add the egg mixture to the dough, until the dough comes together in a solid mass.

5. Turn the dough onto a clean and floured surface and pat into a disk.

6. Wrap the dough tightly with plastic wrap and refrigerate until firm, about 2 hours or overnight.

7. Once the dough is firm, preheat the oven to 375 degrees.

8. Roll the dough out into a 1/8″-thick layer.

9. Using a 2″ biscuit cutter, cut the tart shapes out from the rolled dough, combining and rerolling the excess dough as necessary.  Place the cut tarts onto a baking sheet lined with parchment paper.

10.  Pierce each tart gently several times with a fork.

11. Bake the tarts until slightly puffed and lightly golden, about 15 minutes or so. Let cool completely.

12. For the topping: In a sauté pan over medium heat, combine the butter and olive oil.

13. Add the shallots and cook until lightly golden and softened, about 5-6 minutes, stirring frequently.

14. Add the garlic and cook until fragrant, about 1 minute.

15.  Add the cremini and the reconstituted porcini and cook, stirring frequently, until softened, about 5 minutes.

16. Season the mushroom/shallot mixture with salt and pepper.

17. For assembly: Using your desired piping tip (I used my standard Wilton 1M), pipe the mascarpone onto each tart.  Top with 1-2 teaspoons of the mushroom/shallot mixture.  Serve immediately.


Source:  Adapted from Williams-Sonoma.



February 17, 2012 - 6:28 am

Maureen - This is the third baby shower post I’ve read and they are all so great! This baby will come into the world very well fed. 🙂

Your tarts are a dream calling me to eat them. They are wonderful.

February 17, 2012 - 10:00 am

Shawnda - Shanon, those look *amazing*!

February 17, 2012 - 10:10 am

elly - LOVE these. They basically have all my favorite foods in them – mushrooms, caramelized shallots, cheese. Yum. I definitely need to make them!

February 17, 2012 - 10:43 am

Josie - These are so pretty! And it’s hard to go wrong with mushrooms and mascarpone.

February 17, 2012 - 12:06 pm

Kelsey - These look and sound so delicious, Shanon. What a great contribution to Courtney’s shower!

February 17, 2012 - 12:48 pm

Annie - Dude, I just drooled all over my computer. These look flipping amazing. I can’t wait to try them! Very nice presentation as well. Everything is prettier with a piping bag 🙂

February 17, 2012 - 5:14 pm

Our Virtual Baby Shower - […] and, even though I’m not a vegetarian, I always find myself saving recipes from it. She made Mushroom and Mascarpone Tarts. I love tarts, and these look elegant and sound […]

February 17, 2012 - 5:16 pm

Courtney - Shanon, these are stunning! Seriously, the way they’re piped is just beautiful. I love any type of tart, too, so this recipe is perfect for me. Thank you so much for joining in the shower!

February 17, 2012 - 5:19 pm

Nikki - Stunning! Gosh, after today I have too many new recipes to try from this dang shower. And, this is at the top! 🙂

February 17, 2012 - 9:02 pm

branny - I adore mushrooms and don’t eat them enough since my husband doesn’t. Yum!

February 17, 2012 - 9:48 pm

Ryan - Wow, these are beautiful! I am definitely trying these the next time I have a party or people over or… can come up with an excuse to make these. The idea the combination of shallots, mushrooms and mascarpone sounds SO good!

February 17, 2012 - 11:28 pm

cate - These are GORGEOUS!

February 18, 2012 - 11:02 am

Suzi - Wow, these mushrooms look divine. Beautiful photos too. Have a wonderful day.

February 19, 2012 - 3:09 am

Labonnebouche - Your tarts look amazing, perfect for any kind of party. Can”t wait to give them a try at my next dinner party.

February 19, 2012 - 10:48 am

Tara - OMG Shanon, what an incredible appetizer! And your photos and presentation? Seriously stunning!

February 19, 2012 - 11:36 am

Angie@Angie's Recipes - These look fantastic!

February 19, 2012 - 4:21 pm

Cornelia - So cute these where! Great for starters or drink snacks!:)

February 19, 2012 - 9:39 pm

Jo - This looks absolutely delicious. Would love for you to share this with us over at

February 21, 2012 - 4:27 pm

Gabi@SavoryandSimple - These look amazing. Are there any other toppings you would recommend besides the mushrooms?

February 21, 2012 - 5:02 pm

srlacy - Hi Gabi-
The possibilities are endless: caramelized onions, roasted tomatoes, sautéed spinach. The mascarpone will go with anything!

June 1, 2013 - 9:55 am

Anitha - Wow these look so yummy.. got to try them out..!

January 18, 2015 - 1:49 pm

10 Ways to Use Mascarpone Cheese | Gracie's Ravioli - […] #2 Mushroom and Mascarpone Tarts – If you are the type of person that likes a mix of sweet and savory then this dish is for you.  Great as an appetizer when you are expecting a crowd or as a more intimate dish for a planned dinner party.  Give yourself a little time to put these tarts together, and I’m sure you will find it worth the bother.  Click here for the recipe, […]