King Oyster and Crimini Three Cheese Mushroom Tart

three cheese mushroom tart This is a savory tart with a crispy phyllo dough bottom that’s slathered with a creamy, cheesy base that becomes the perfect platform to anchor earthy, meaty mushrooms on top!

three cheese mushroom tart A mixture of ricotta, mild goat cheese and grated parmesan is blended together for the cheese base, with just a touch of herbs folded in.

king oyster mushroomsOyster mushrooms have a mild earthy flavor with a nice bite, the consistency of a tender Shitake. A little goes a long way when you start slicing them up.
roasted mushrooms Don’t try and roast them in the oven like I did the first time unless you are on constant vigil, they cook up super fast and before you know it they’ll be all shriveled up. I suggest you saute them in a skillet just until they’re lightly golden brown on each side. The crimini mushrooms can take a roasting in the oven with no problem at all!

three cheese mushroom tart with phyllo This tart works beautifully for a brunch, lunch or dinner, all you have to do is serve a simple green salad beside it.

mushroom tart Satisfaction Guaranteed!

King Oyster and Crimini Three Cheese Mushroom Tart
  • 11x7 inch tart pan with removable bottom
  • 5 full sheets of phyllo dough folded in half to make 10 layers
  • 2 cups ricotta cheese, well drained
  • 1 cup mild goat cheese
  • ½ cup grated parmesan or romano cheese
  • 2 tablespoons chopped fresh herbs, a mixture of parsley, basil or any other favorites
  • 1 lb. crimini mushrooms, sliced
  • 1 finely minced garlic clove
  • 1 package of 3 large or 4 medium sized king oyster mushrooms, sliced lengthwise
  • olive oil and extra grated cheese
  • salt and pepper to taste
  1. Either spray or brush olive oil onto the tart pan.
  2. Prepare mushrooms ahead of time by sauteing oyster mushrooms until golden brown and roasting the crimini in a 400 F. oven drizzled with olive oil and tossed with the 1 garlic clove until golden.
  3. Carefully open up the phyllo dough working with one sheet at a time and keeping the rest covered with a sheet of wax paper.
  4. Fold one sheet of phyllo in half and place it into tart pan and either spray or brush with olive oil, sprinkle with grated cheese and black pepper. Do this for each layer until 5 full sheets are used which folded in half equals 10 layers. Don't be afraid of phyllo, if it rips continue on it's very forgiving.
  5. FOR THE CHEESE MIXTURE. Combine ricotta, goat and parmesan in a medium bowl and blend together using a hand mixer, add a drizzle of olive oil to loosen it a bit.
  6. Fold in herbs and add salt and pepper to taste.
  7. Spread cheese mixture all over last phyllo layer.
  8. Place cooked mushrooms over top.
  9. Place tart pan on top of a baking sheet and place in the oven at 400 F. for 25 minutes or until phyllo is a nice golden brown.
  10. Let tart sit for 10 minutes before cutting.

Pork Chops Marsala

pork chops and marsala

Sweet Marsala wine sauce is like nectar of the gods, it transforms simple chicken, veal and beef into something extraordinary, and now I’m here to tell you it does exactly the same for pork, in fact pork chops marsala is becoming my new favorite.

marsala wine

The second the Marsala wine splashes into the pan your kitchen will smell absolutely amazing, the aroma is deep, rich and bold and as it simmers down it gets even better. It doesn’t take much time at all to get this flavorful meal on the table so it’s really good for mid week as well as for guests, the other bonus is everything goes into one pan!

mushrooms and onions

You can serve this with angel hair pasta, it’s divine with garlic mashed potatoes, or if you prefer no carbs at all try it along side sautéed spinach or kale in garlic and olive oil. Which ever way you choose you can’t go wrong!

Dollops of mascarpone cheese gets whisked into the pot with the pork chops and Marsala, it thickens the sauce to the perfect consistency as it slowly cooks down, the end result is a sauce so rich and creamy that you’ll want to drink it!

The mascarpone really takes this dish over the top.

pork marsala

Pork chops Marsala is so full of flavor, the pork is tender and juicy, the sauce is creamy, it comes together quickly and you know what? The presentation is so elegant! Whats not to like?

Gather up all these ingredients and make this as soon as possible, this is what I call pure comfort food!


Pork Chops Marsala
  • 2-4 pork chops
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 minced garlic cloves
  • 1 yellow or red onion cut into rings
  • 1 box of crimini mushrooms left whole, stems removed
  • ¾ cup sweet Marsala wine
  • ¾ cup chicken broth
  • 3 tablespoons mascarpone cheese
  • fresh thyme and parsley
  1. Sprinkle chops with salt and pepper, add to a heated skillet with 1 tablespoon of melted butter and 1 tablespoon of olive oil, remove when brown.
  2. Add remaining oil and butter, brown your garlic and onion rings, remove.
  3. Add mushrooms and saute till all juices evaporate then add Marsala, deglaze pan and reduce by half.
  4. Add broth and a couple sprigs of thyme and let that reduce.
  5. Add chops and all juices back in the pan along with the mascarpone cheese, whisk in until melted, then cover and simmer until chops are cooked through and sauce has thickened.
  6. Garnish with chopped parsley and thyme.