French Fusion Mushroom Tart

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 people


Mushroom Sauce

  • 3 cups cremini mushroom sliced
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 2 cups heavy cream
  • 1/2 cup white cheddar shredded
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp chili powder
  • as needed salt

Onion-Lentil Creme

  • 2 curry leaves
  • 1 onion chopped
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 3/4 cup sour cream
  • 1 tbsp toor dhal
  • 1 tbsp channa dhal
  • 2 red chilis
  • 1 pinch asafoteida optional
  • as needed salt


Mushroom Sauce:

  1. Sauté mushrooms until golden brown in butter, in medium heat. This should take about 3 minutes.
  2. Add salt as needed and then the garlic. Sauté for 1 to 2 minutes.
  3. Add vegetable broth, heavy cream, and cheddar
  4. Add cumin, coriander, and chili powder.
  5. Allow sauce to simmer for approximately 5 minutes, until it begins to coalesce into a sauce.

Onion-Lentil Creme:

  1. Heat butter in medium heat and add onions. Let it caramelize in low-medium heat. This can take up to 30 to 35 minutes. Do not sauté often but keep an eye out to make sure it does not burn.
  2. In the meantime, heat the olive oil in low-medium heat in a small pan. Add in the following order: asafoteida (optional), red chilis, toor dhal, channa dhal, and curry leaves.
  3. Once onions have caramelized, place the roasted dhal mixture, onions, and sour cream in a blender. Add salt as needed. Blend until smooth.

Buttermilk Biscuits:

  1. We used this recipe with the modifications below:

  2. One modification: If the dough is wet (which I find that it is with this recipe), add flour to the top of the dough with each turn, once it is on the floured surface.
  3. Putting all components of dish together
  4. Add a layer of the mushroom gravy to the plate.
  5. Place one or two buttermilk biscuits on top.
  6. Spoon the onion-lentil crème on top of the biscuits.
  7. Optional toppings: parsley, caramelized onions, cilantro (if you want to really go strong on the Indian flavors).