Poached Mushrooms In Olive Oil with a Tart Recipe

This Poached Mushrooms in Olive Oil recipe was discovered when I had a box of mushrooms, that I had to use up immediately in my refrigerator. I was teaching a class soon on poaching with olive oil and was hoping I can come up with a mushroom topping that was unique. This took no time at all, and the mushrooms were fragrant with the addition of the rosemary. Poaching is a chapter in our cookbook, so I’m always curious what else I can poach? Yup, I poached the mushrooms and they were delicious. If you don’t like rosemary, try any other herb you may have, such as thyme.

Here are a few ways to incorporate these mushrooms in your dishes:

• Make a mushroom tart using sauteed onions or leeks and a goat cheese base.
• Add to your pasta salads, pizzas, and grilled cheese sandwiches.
• Serve as an appetizer with toasted bread.
• Make a crostini with goat cheese and chopped mushrooms on top. Drizzle with oil.

I chose baby portobello mushrooms and buttons. But you can choose any mushroom that can stand up to being poached.

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Poached Mushrooms in Olive Oil with a Tart Recipe

I made these mushrooms for a topping in a cooking class I taught. They are so fragrant poached in a good quality extra virgin olive oil. I've included the tart recipe with the poached mushrooms as a topping. Or just serve the mushrooms alone as an appetizer.

Course Appetizer, mushrooms, olive oil, Side Dish

Cuisine American-Greek, Greek

Keyword mushrooms, phyllo

Servings 6 -8

Author Mary Papoulias-Platis

Ingredients

Poaching

• 2 lbs. button and mixed mushrooms, washed and stems removed
• 1/2 cup or more extra virgin olive oil
• 1 sprig of rosemary
• 2 leeks, washed and thinly sliced in rounds

Filling

• 16 oz. goat cheese, room temperature
• 1/4 cup milk
• 2 eggs
• 1/4 teaspoon pepper
• 1/4 cup parsley, chopped
• 1 tablespoon fresh thyme, chopped

Tart with Phyllo

• 1/2 lb. phyllo dough, defrosted (1/2 box)
• 1/4 butter, melted

Tart with Puff Pastry

• 1 package of puff pastry, defrosted

Instructions

Poaching Mushrooms

1. In a large straight-sided skillet place pan over medium- high heat, bring the olive oil to a slight simmer and reduce to medium. Do not boil.
2. Add the mushrooms and thyme, cook until exterior of the mushroom softens, about 4 minutes.
3. Remove and place on a paper towel lined plate to drain. Set the oil aside.
4. As an appetizer, place the mushrooms in a bowl and drizzle the poached oil on the mushrooms and serve.

Tart

For phyllo

1. Butter a 1/2 sheet pan (9x13) with butter. Add one phyllo sheet and brush with butter. Continue with all the sheets, buttering after each layer.

For puff pastry

1. Open 1 sheet carefully, and place in the sheet pan. If needed gently spread the dough to the edges.
2. In a small bowl combine the cheese, milk, and eggs and pepper. Spread over phyllo .
3. Add the mushrooms and leeks.
4. Bake at 350 degrees until phyllo/ puff pastry is slightly brown around 15-20 minutes.
5. Top with the parsley and thyme. Sprinkle with extra virgin olive oil.
6. Cut into bite-size pieces and serve warm.

Poaching is a creative cooking technique to bring out the flavor of the ingredients your cooking as well as the flavors of the olive oil. Use a high quality extra virgin olive oil when poaching. Or try a infused oil for a unique added bonus to your flavors.

You may enjoy my cookbook for further recipes on olive oil.

ORDER COOKBOOK HERE

© 2015 – 2025, Mary Papoulias-Platis. All rights reserved.

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Tagged as: appetizer, cookbook, Cooking Class, Cooking Techniques and Recipes with Olive Oil, Meatless Mondays, mushroom and leek tart, mushrooms, pasta, pizzas, Poaching, rosemary, side dish, technique, topping, vegetarian