Mushroom Torte
Delight your taste buds with this savory Mushroom Torte, a golden puff pastry filled with a rich and creamy mushroom mixture. Perfect for vegetarians and mushroom lovers alike, this recipe features finely chopped cremini or button mushrooms, fragrant shallots, garlic, and a touch of fresh thyme, all blended with cream cheese and Parmesan for a luscious filling. Encased in buttery, flaky puff pastry and finished with an egg wash for an irresistible golden sheen, this torte makes an elegant appetizer or a satisfying main course. Ready in just over an hour, it’s an ideal choice for entertaining or a cozy dinner at home. Serve warm or at room temperature, and don’t forget the optional parsley garnish for a fresh burst of color.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 large Shallots, finely diced
- 3 cloves Garlic cloves, minced
- 450 grams Mushrooms, finely chopped (such as cremini or button)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 120 grams Cream cheese, softened
- 50 grams Grated Parmesan cheese
- 1 sheet Frozen puff pastry sheet, thawed
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
In a large skillet, melt the butter with the olive oil over medium heat.
Add the diced shallots and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the finely chopped mushrooms, salt, and pepper. Cook for 8-10 minutes, stirring often, until the mushrooms release their moisture and the liquid evaporates.
Stir in the thyme leaves, then remove the skillet from heat and let the mixture cool slightly.
Once cooled, stir in the softened cream cheese and grated Parmesan cheese, mixing until evenly combined. Set aside the mushroom filling.
On a floured surface, roll out the puff pastry sheet to approximately 10x12 inches.
Spread the mushroom filling evenly over half the pastry, leaving a 1-inch border around the edges.
Fold the other half of the pastry over the filling to create a rectangle. Seal the edges by pressing them together with a fork.
Transfer the torte to the prepared baking sheet. Brush the surface with the beaten egg for a golden finish.
Use a sharp knife to cut small slits on top to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and allow the torte to cool slightly before slicing.
Garnish with chopped parsley if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.4 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 775 mg | 60% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
