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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)
Makes 8 servings.
Recipe provided courtesy of the AmericanDairy Association.
Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato SauceIf the Wild Mushroom Torte recipe was useful and interesting, you can share it with your friends or leave a comment.
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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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