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Refrigerated French bread
dough makes an easy 'crust' to hold the wild mushroom and white
cheddar cheese filling of this tasty torte.
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)
- Sauté mushrooms
and garlic with butter in large skillet until tender; season
with salt and pepper.
- Shape dough into a round;
press onto bottom and side of buttered 10-inch quiche dish and
spread with pesto. Sprinkle with half the cheese, top with mushrooms
and add remaining cheese.
- Bake at 350°F (175°C)
until browned, 35 to 40 minutes.
Makes 8 servings.
Recipe provided courtesy of the American Dairy
Association.
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