Wild Mushroom Tarts

4.5 (2 reviews)

Wild Mushroom Tarts



  • 1 pkg. vegan phyllo pastry sheets
  • 3 Tbsp.  vegan cream cheese (chive flavor)
  • 1 tub  vegan Tartex mushroom pâté
  • 1/4 cup  toasted walnuts, finely chopped
  • 1 cup chopped wild mushrooms
  • 1 tsp.  olive oil
  • 1 sprig thyme, chopped (optional)


  • Preheat the oven to 350°F.
  • Defrost 3 to 4 layered phyllo sheets, cut into 4-inch squares, and use to line a muffin tin.
  • Blend the vegan cream cheese and  Tartex pâté.
  • Stir in the walnuts, setting aside a few for garnish.
  • Add the pâté mixture to the phyllo-lined muffin tin.
  • Sauté the wild mushrooms in the olive oil until browned and layer on top of the pâté.
  • Bake for 20 minutes or until browned. Garnish with chopped walnuts and thyme, if using.

Makes 6 to 8 tarts

Recipe adapted from Plant-Based Foods, Inc.

Rated 4.5/5 based on 2 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind