Sautéed Mushroom Tart with Walnut and Wild Mushroom Jam Pesto

My friends at Thrive Wild Foods recently gifted me with a jar of Wild Mushroom Jam. Unsure what to do with this jam, they told me to use it as I would a normal jam.

This gift intrigued me and I wanted to do it justice. So I set out to find the right recipe to use it. And I came up with this Walnut and Wild Mushroom Jam Pesto.

The Walnut and Wild Mushroom Jam Pesto would also be nice tossed with pasta (I'm thinking a mushroom ravioli) or spread on crostini topped with bacon, walnuts, and goat cheese.

The Mushroom Tart was rustic and hearty: perfect for the damp and cold spring day we were having when I made it. I served it with an Arugula and Roasted Vegetable Salad which added a beautiful punch of colour when plated alongside the Mushroom Tart. 

I made this tart with phyllo pastry, but I think this would also work nicely on top of flatbread or focaccia.

Sautéed Mushroom and Onions

2 tbsp olive oil, butter, or bacon fat
6 cups sliced cremini mushrooms
1 medium red onion, thinly sliced and separated into rings

Tart base:

8 sheets of phyllo pastry, thawed
Olive Oil for brushing phyllo
Fresh Parsley Leaves for garnish

Walnut and Wild Mushroom Jam Pesto

2-3 tbsp Wild Mushroom Jam
1-2 cloves of roasted garlic 
2/3 cup toasted walnuts
1 cup loosely packed fresh parsley leaves
1/4 cup extra-virgin olive oil
1/2 tsp fine-grain sea salt
1/2 tsp freshly ground black pepper


Instructions:

1.) Preheat oven to 350F. Line a large rimmed baking sheet with parchment paper.

2.) Add all ingredients for the pesto into a food processor. Pulse until your
desired pesto consistency. Scraping down sides of bowl as necessary.
I prefer a little texture to my pesto and not totally smooth.
Set aside.

3.) In separate sauté pans over medium-low heat, heat 1 tbsp of your olive oil, butter, or bacon fat.
Add onions to one sauté pan and mushrooms to the other.
Sauté onions until soft and translucent being careful not to brown the onions.
Sauté mushrooms until liquid has been released and the mushrooms are tender.

4.) Place a damp, clean tea-towel over your phyllo pastry. 
Place one sheet of phyllo on the baking sheet and brush lightly with oil.
Continue with the rest of the phyllo sheets brushing with oil between each sheet

5.) Fold the edges of the pastry in by about 1 inch to create a border.
Press firmly down and seal with olive oil. Poke a few holes in the phyllo with a fork.

6.) Gently spread the Walnut and Wild Mushroom Jam Pesto on the base of the tart.
Top with sautéed mushrooms and onions. 

7.) Bake for 25 minutes, or until tart is lightly golden and flaky. 

8.)Serve immediately.