Poached Mushrooms In Olive Oil with a Tart Recipe

by Mary Papoulias-Platis

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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.

mushrooms of all kinds

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


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



  • 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


  • 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


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.


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 mushrooms

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.


Best of luck, and remember to use an extra virgin olive oil when cooking,



© 2015 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 6 comments… read them below or add one }

1 Katina Vaselopulos

I poach octopus but have never used this technic for mushrooms.
I can imagine how tender and delicious they are!

Thank you Mary, for a great idea/recipe!

2 Mary Papoulias-Platis

Oooh! Poached octopus sounds amazing! I’ll need to play around with that recipe. The mushrooms can eaten as is, or as a topping for pizzas, rice dishes, or pasta!

3 aziz

Can you recommand any kind of mushrooms to poach with olive oil ? Thanks

4 Mary Papoulias-Platis

I used medium size portobello but white round mushroom can work as well. Good Luck!

5 Pat Noren Enderson

I love this recipe and think I will change so that the Phyllis is individual small tarts for party food. I want to add Roma or Campari tomatoes and maybe some seasoned olives. Oh so many ideas you have inspired! Thanks.

6 Mary Papoulias-Platis

That sounds wonderful! This is a very flexible recipe.

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