Wild Mushroom Torte
Refrigerated French bread dough makes an easy 'crust' to hold the wild mushroom and white cheddar cheese filling of this tasty torte.
6 cups sliced wild mushrooms (Oyster, Shiitake, Cremini, Portobello, etc.)
1 teaspoon minced garlic
2 tablespoons butter
Salt and ground black 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 in a preheated oven at 350°F (175°C) until browned, 35 to 40 minutes.
Makes 8 servings.
Recipe provided courtesy of the American Dairy Association.