Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle
Click image for recipe

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle… With Mother’s Day only a month away, I thought I would put up a recipe that would surely bowl her over, especially if you turn up with a bottle of bubbly to go along with it – it would certainly put a smile on my face!

I have used Pine Mushrooms aka Saffron mIlk Cap Mushrooms because the colour is so vibrant and they still retain a firm texture (and I have a ton from our last mushrooming venture!) but if you are having trouble getting a hold of them you could use a Swiss brown and button mushroom mix.

The Vino Cotto adds a gorgeous sweetness to the earthy mushrooms and the melted Taleggio is to die for. Each crispy bite is heaven!

This is such an adaptable dish for whatever the occasion is as you can make a large version to share around a table, or individual tarts that can be served with a little salad on the side as an entree or even as finger food, made in little muffin tins to pass around at parties – and everyone is going to love them!

Happy Mother’s Day!  Blondie

Finding Feasts - Wild-Mushroom-Tarte-Tatin_4

(Visited 44 times, 1 visits today)

Published by

4 thoughts on “Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

  1. Absolutely LOVE this recipe, always turns out amazing, i only change one thing, and i use Camembert Cheese instead. Such a great way to use my Saffron Milk Caps too. Thanks 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge