Mushroom Torte

perfection

 

Torte / Quiche / Pie = All the same deliciousness. Especially when made by my Mama. Yep, the best cook in the world gave me a lesson on how to make tortes. Unbelievably tasty, and a home-run for any dinner / lunch / brunch dinner party. (My mom is such a pro in the kitchen that she made 8 of these tortes — all different fillings — in ONE afternoon. IF ONLY I had the charisma, talent, and energy that she has!) This torte was one of my favorites: mushroom. It is not simple, not vegan, gluten-free, or light — but it is full of flavor and a perfect addition to your plate. Center stage. This recipe was found from the Nordic Bakery Cookbook, which is amazing.

 

cookbook

 

Ingredients for Pastry:

 

Ingredients for pastry

 

* 13 tablespoons unsalted butter, softened at room temperature (no one ever said that this recipe was “healthy”…which probably makes this the most delicious recipe on the blog)

* 3.5 tablespoons sour cream

* 1 cup plus 2 tablespoons flour

* 1 teaspoon baking powder

* a pinch of salt

 

Directions:

 

* Cream the butter and sour cream in a mixing bowl.

butter

butter

butter some more

butter some more

mix

cream the butter, add the dry ingredients and mix until a dough forms

 

* Roll into a ball, then wrap in plastic and refrigerate for minimum of 2 hours.

helper

helper

pat pat pat

pat pat pat

roll fridge

roll straight into the fridge

line pan

line pan with wax paper, so the crust does not stick to the bottom (butter the sides of the pan)

roll out

roll out

fit

fit into sheet

 

Ingredients for Filling:

 

* 10 ounces of 3 different types of mushrooms (portabella, cremini, button, etc…)

* 1 onion

* 1 cup of creme fraiche or heavy cream

* 3 eggs, beaten

* 1 cup of sharp grated cheese

* 1/2 teaspoon salt

 

Directions:

 

* Preheat the oven to 400 degrees and make sure that the dough is ready to go.

 

mushrooms

Slice or chop the mushrooms

variety

variety

onions

onions

chop

chop chop chop

 

* With olive oil and a tiny bit of butter, sautee the onions, and then add the mushrooms.

sautee

sautee

stir

stir

shrink

shrink

grate

grate

 

* Put the creme fraiche, eggs, cheddar, salt in a mixing bowl and mix well. Then add the mushrooms.

 

mix

mix

 

* Fill in the pastry with this holy-shmoly-this-is-delicious mixture

 

fill in crust

fill in crust

 

* Bake in oven (400 degrees) for 30 minutes. Serve warm or cold. Everyone will love this. I promise you. Even people afraid of gluten, eggs, and dairy.

bake

bake

perfection

perfection

 

Hope you have a great weekend. And thanks, Mama Proskurowski, for cooking these unbelievable dishes — you are an inspiration!

Anika Yael Natori, aka, The Josie Girl

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Josie Girl

7 Comments

  1. Wow. Looks amazing. But involved. I can’t say I’ll give it a shot, but I enjoy the pictures. Have a great weekend!

  2. No fear of gluten, eggs or dairy here. 🙂 That looks amazing! We’re looking forward to fabulous veggie meals in a couple weeks!

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