The saffron milk cap mushroom is a foraged autumnal delicacy in the Pyrenées region of Spain, as well as Provence, France, and certain regions of Poland and Russia. This savory tart showcases their rich, earthy flavor atop a light puff pastry crust accented by salty Gorgonzola cheese.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Saffron Milk Cap Mushroom Tart
Copyright Recipe © 2015 Woodland Foods


Makes 4 to 6 servings


  1. Preheat oven to 425°F.

  2. Heat vegetable stock in small saucepan. Add mushrooms, cover and turn off heat. Let mushrooms steep for about 10 minutes, then strain, saving liquid for later use.

  3. Sauté onions and mushrooms in melted butter over medium-high heat until golden brown, about 10 minutes.

  4. Add garlic, thyme and reserved mushroom soaking liquid, then reduce until almost no liquid remains, about 8 minutes. Season to taste with salt and pepper.

  5. Roll out puff pastry to 10-inch by 15-inch rectangle on lightly floured surface, then transfer to greased baking sheet.

  6. Top pastry with mushroom mixture, then with crumbled Gorgonzola cheese.

  7. Transfer sheet to oven and bake until puff pastry is golden brown and cheese is melted, about 15 to 20 minutes.

  8. Cut into squares and serve.