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Savory Mushroom, Rye and Goat Cheese Tarts


Savory Mushroom, Rye and Goat Cheese Tarts



  • 1 sheet premade puff pastry
  • 2 T. butter
  • 1 pint sliced baby bella mushrooms
  • 2-3 large cloves garlic, minced
  • 2 T. Devil’s River Rye Whiskey
  • 1 T. fresh oregano, roughly chopped
  • 1 T. fresh thyme, roughly chopped
  • 1 T. fresh parsley, roughly chopped
  • 8 oz. goat cheese
  • 1 egg


  • Preheat the oven to 400°.
  • Thaw the premade pastry according to package instructions, then cut into nine squares. Place those squares inside the cavities of a standard-size muffin tin, and gently pressing down to shape the pastry into a sort of cup. Set aside.
  • Melt the butter in a large cast-iron skillet over medium-high heat.
  • Once the butter is hot, add the mushrooms to the skillet and sauté until nicely browned – about 8 minutes.
  • Add the minced garlic and cook another minute or so.
  • Remove the skillet from the heat just long enough to add the Rye Whiskey, then place back on the burner and cook until the whiskey has cooked off.
  • Remove the skillet from heat and stir in the herbs. Add salt and pepper to taste. Set aside.
  • Add roughly 1 T. of goat cheese into each pastry-lined cup in the muffin tin.
  • Beat the egg with a splash of water in a small bowl, and then brush the egg wash around the exposed edges of the pastry.
  • Next, top the goat cheese-stuffed pastry cups with the herby mushrooms.
  • Bake in the oven for 20 minutes, or until the edges of the pastry have baked and turned golden brown.
  • Remove from the oven, top with extra herbs and fresh-cracked pepper, if desired, and allow to cool slightly before serving.

Created in partnership with The Whimsical Cook.

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