Poached Mushrooms In Olive Oil with a Tart Recipe

by Mary Papoulias-Platis

Post image for Poached Mushrooms In Olive Oil with a Tart Recipe

This recipe was discovered when I had a box of mushrooms 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.

My recipes often come to me in the middle of the night, so I always have a pad of paper next to my nightstand to jot down new cooking ideas, or what ever is on my mind that night.

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.
Recipe type: Appetizer, Side Dish
Cuisine: Greek
Serves: 6-8
  • 2 lbs. button and mixed mushrooms, washed and stems removed
  • ½ 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)
  • ¼ cup milk
  • 2 eggs
  • ¼ teaspoon pepper
  • ¼ cup parsley, chopped
  • 1 tablespoon fresh thyme, chopped
Tart with Phyllo
  • ½ lb. phyllo dough, defrosted (1/2 box)
  • ¼ 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 ½ 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.



© 2015 – 2021, 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.

Leave a Comment