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Wild Mushroom Torte recipe

Refrigerated French bread dough makes aneasy ‘crust’ to hold the wild mushroom and white cheddar cheesefilling of this tasty torte.

Recipe: Wild Mushroom Torte

6 cups sliced wild mushrooms (Oyster,Shiitake, Cremini, Portobello, etc.)
1 teaspoon minced garlic
2 tablespoons butter
Salt and pepper
1 (11-ounce) package refrigerated French bread
1/4 cup pesto sauce
3 ounces white cheddar cheese (crumbled)

  • Saut mushrooms and garlic withbutter in large skillet until tender; season with salt and pepper.
  • Shape dough into a round; press onto bottomand side of buttered 10-inch quiche dish and spread with pesto.Sprinkle with half the cheese, top with mushrooms and add remainingcheese.
  • Bake at 350°F (175°C) until browned,35 to 40 minutes.

    Makes 8 servings.

    Recipe provided courtesy of the AmericanDairy Association.

    Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce

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    Used this recipe as a starting point, but adapted it a bit – added a red onion and some garlic to the mushroom mixture; substituted parsley for dried thyme; and used blue cheese instead of parmesan. Quite rich, and very delicious! Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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