Porcini mushroom delights - Everything Anna

Porcini mushroom delights

Our rendition of an old family favourite that ordinarily called for sour cream and canned mushrooms, done here with porcini mushrooms, whipping cream, Marsala wine and a fancy tart cutter. Absolutely delicious and perfect for any affair.
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Recipe & Food Styling Mari Loewen. Photogrpahy Ross Cornish.

Recipe & Food Styling Mari Loewen. Photogrpahy Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 36 piecesServings



  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 tablespoon butter
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup shallots, finely chopped
  • 1 tablespoon thyme, chopped
  • 1 pound mushrooms, trimmed, coarsely chopped
  • 2 tablespoons Marsala
  • 1/2 cup whipping cream
  • Coarse salt & cracked black pepper


  • 8 oz cream cheese
  • 1/2 cup butter
  • 1 1/2 cups flour


Preheat oven to 375°F. Place dry porcini in medium bowl. Add 1 cup boiling water; soak until soft, about 10 minutes. Drain well. Strain liquid through a fine sieve; reserve 3 tablespoons liquid. Finely chop porcini; set aside. 

For filling, melt butter and olive oil in heavy skillet over medium heat. Add shallots, porcini, and thyme. Cook until shallots are translucent, 2 minutes. Add mushrooms and stir occasionally until mushrooms release their liquid and the pan dries out, about 5 minutes. Add reserved mushroom liquid and Marsala. Cook 1 minute to evaporate liquid. Add heavy cream, and let sauce reduce and thicken slightly, 2 to 3 minutes. Season with salt and pepper. Cool. 

For pastry, roll dough to 1/4-inch thick, 5-inch width. Pipe a row of filling lengthwise onto dough and fold dough over filling. With a pastry cutter or tart form, cut into shapes. Brush with egg whites and bake until light golden brown, 12 to 15 minutes.