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.
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.