Tarragon Mushroom Tart

by Susan on March 12, 2010

I am entertaining this weekend and I want to knock the socks off of my non-raw food friends. They will be feasting on this Tarragon Mushroom Tart raw food recipe! It is easy, nutritious and very gourmet with it’s combination of mushrooms, white wine and tarragon. One of my favorites! This one is a must for your entertaining collection.

I would serve this with a big salad.

Tarragon Mushroom Tart


  • 1 C Almonds
  • 1 C Pine Nuts
  • 1/4 C Hemp Seeds

Cover pine nuts and almonds with water and set aside to soak for 2-3 hours. Drain, place in food processor. Process until fine. Add hemp seeds, salt and pepper. Process to combine. Place in tart pan and dehydrate 3-4 hours or until dry. You can start the dehydration process at 140, turning down to 115 after 30 minutes.

Marinated Mushrooms:

  • 2 C Mushrooms, sliced
  • 1/4 C Olive Oil
  • 1/4 C Nama Shoyu
  • 1 T Agave

Combine olive oil, nama shoyu and agave. Pour over mushrooms. Marinate overnight in the refrigerator. Drain before using.


  • 2 C Cashews, soaked until soft
  • 1/4 C Dry White Wine
  • 1 T Olive Oil
  • 1 T Water
  • 3 T Shallot, diced
  • 1 T Tarragon
  • pinch of white pepper
  • pinch salt
  • 2 C Marinated Mushrooms
  • 1/4 C Scallions

Place cashews, wine, shallot, water, olive oil and pepper in food processor and process until smooth. Stir in mushrooms, tarragon, and scallions. Spread into tart shell and refrigerate until set.

Chef’s Notes: You should start this the night before. Marinate the mushrooms, and start soaking the nuts. The crust can be made first thing in the morning, the rest of the tart, about two hours or more before serving. You can substitute 1 T lemon juice plus 3 T water for the wine. I used a 4 x 14″ Tart pan. Makes 6 servings.

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{ 20 comments… read them below or add one }

Debbie March 12, 2010 at 11:51 am

That looks absolutely exquisite! I can’t wait to try this one! =)


elinor March 12, 2010 at 1:23 pm

looks great as usual!!
olive oil, almonds, cashews, pine nuts, and hemp seeds…
way too heavy on the nuts and fats!


Susan March 12, 2010 at 1:25 pm

It is but it is also for special occasions and you would have a very small slice.


laura gallagher March 12, 2010 at 7:18 pm

making this on Sunday…will report back ASAP.


Diane March 13, 2010 at 10:19 am

I agree so many of the best “special occasion” foods are pretty heavy on the nuts and fats, and personally I have to be so careful with those, but so delicious and the ones most likely to impress. What kind of mushroom do you like for this? I’m into fresh shitakes lately, and I also love maitake mushrooms, both very medicinal.

I spoke to a long time raw foodie lately, a colon hydrotherapist, and told her I’ve tried all or mostly raw several times and just don’t do well on it, particularly getting too cold, and poor digestion. She said I wasn’t doing enough “living foods,” i.e. sprouted grains, nuts and legumes, and probably juicing, wheatgrass, etc. More Ann Wigmore style. I would love to see what you’d do with that kind of thing, I’m going to search your recipe data base for sprouted things…


helene March 13, 2010 at 12:09 pm

do you recommend plastic or stainless steel dehydrator?
I need to get one and am confused which direction to go…


Susan March 13, 2010 at 1:22 pm

There is an entire article on dehydrators here: http://www.rawmazing.com/articles/raw-food-equipment-questions-dehydrators/. It should answer a lot of your questions.


Alberta March 13, 2010 at 2:15 pm

Outrageous Hors d’oeuvres ! VERY CLEVER RECIPE ! Thanks Susan-for another winner !

To Diane (above) You cannot “try” the raw-food diet (actually, lifestyle) and get ANY
benefits whatsoever.You will only see and feel REMARKABLE life-changing,absolutely miraculous benefits,(speaking personally) -if you COMMITT to a minimum 90-120 day regimen of at least 80-90-100% organic,raw fruits,vegetables,nuts and seeds.Your body will often reject random ‘”healthy invasion” because of its ongoing and long-standing state of toxicity.It’s a complex transition and I would suggest reading any number of many ,many excellent books on the subject of “going raw”.Nomi Campbell has a fabulous book and so does Kevin Gianna.David Wolfe has a wealth of awesome material on the subject.Talking to “long standing raw -fooders” can be well intentioned but often
very misleading as well.Stick to credible authors and remember-IT”S A DISIPLINE.
Good Luck,my dear !


Faith Lubitz March 13, 2010 at 2:26 pm

This recipe is very intriguing because it is literally almost the same kind of thing I have loved to make in a cooked version (white wine is delicious in many soups and cooked vegetable stews etc, it makes everything smell and taste very classy) and I love the combo of tarragon, shallots, wine etc. But never heard of anyone using this in a raw form! I guess it’s very…French? Looks great…. Re: what types of foods are best in the raw diet- I think sometimes people with extremely weakened digestive systems can benefit from doing a stricter raw diet for a limited period, where they limit fats. That should give a rest and recuperation opportunity to the liver etc. But eventually one would hope it would be ok to have a small piece of something lovely and rich like this.


Susan March 13, 2010 at 2:46 pm

That is one of the reasons I made it. It was based on a quiche that I loved. I wanted a healthier, raw version that didn’t use pastry crusts, butter, eggs, cream, etc. As far as people and their diets. I would never presume to tell people how to eat. EVERYONE is different. And what works for me, might be horrible for someone else. I have a friend who can not eat full raw. She gets horribly sick when eating anything raw. For her, I would think that introducing a little at a time might be the way to go. For me, I feel the best when I am full raw.

Everyone needs to find their own path with this. I encourage people to read, study and experiment. I will not tell people that they “have” to do it a certain way. I think I will blog about this today. I get excited when people try one dessert and find that they actually like it, because it ignites the passion. To get most people to immediately commit to 80-90% won’t work. They are not willing. But if you can introduce a little at a time, they might get there.

For others, the best thing is to go all out. There are a million factors at work.


Ellen March 13, 2010 at 4:47 pm

Nice recipe. And yes, obviously we would eat a small amount. I agree with Susan about everyone finding their path in this life style. When I first began last July, I had a hard time eating any fats at all. But after an initial cleansing, I was more in tune with what my body needed. Cheers, everyone!


Emily March 14, 2010 at 8:08 am

This looks absolutely amazing! I´ve never tried making a crust without something sticky like dates to hold it together. I can´t wait to make this as soon as I find some good mushrooms.


laura gallagher March 14, 2010 at 10:34 pm

Made this today and shared half with friends. So tasty! A great recipe for introducing raw food to non raw foodies.
My 4 year old LOVED it. I subbed the lemon juice for the wine (thanks for the note!).
I reviewed it here on my lil blog
Can’t wait to try more of these recipes!!!


Laura April 9, 2010 at 1:28 pm

Stumbled across this recipe and it looks divine! You say marinated mushrooms, but then you don’t say how and with what you marinated them. Also? What type of mushroom works best? Can’t wait to try this one!


Susan April 9, 2010 at 4:34 pm

Look above…it is in the recipe under the section Marinated Mushrooms.


Laura April 12, 2010 at 12:55 pm

oh thanks! wow, did I completely miss that? I must have been so excited about the tart I skipped over that part! :)


Noelle August 2, 2010 at 8:41 am

I just found your blog through Taste Spotting, it is amazing!! I’ve wanted to incorporate more raw food recipes into my cooking and this looks like the place to start :)


Susan August 2, 2010 at 8:42 am

Noelle: Great to have you here!!


Mo January 21, 2011 at 12:25 am

Thanks so much for this recipe! The filling tastes amazingly like something cooked, like a polenta-based entree at some expensive 5-star restaurant. (I did add some nutritional yeast.) Even a slightly egg-y taste in some bites with the scallion. I think this is the most amazing (mostly) raw recipe I’ve tried yet!


Amy January 7, 2013 at 8:25 pm

What kind of mushroom did you use?
Thanks :)


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