Search
by Ingredient

Wild Mushroom Tort

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cossie

.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

3 86.7
OUNCES ML/G MUSHROOMS, PORCINI
5 144.5
OUNCES ML/G MUSHROOMS, SHIITAKE
sliced
5 144.5
OUNCES ML/G MUSHROOMS, OYSTER
sliced *
¼ 59
CUP ML SHALLOTS
peeled, chopped *
4 6E+1
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML BRANDY
79
1 1
LARGE LARGE EGGS
2 2
LARGE LARGE EGG YOLKS
158
CUP ML SWISS CHEESE
grated
1 1
EACH EACH PIE SHELL (9 INCH)

Directions

Preheat oven to 375℉ (190℃).

In a skillet, sauté the mushrooms and shallots in the margarine.

Add the brandy and herbs and cook about 4 minutes.

In a bowl, combine the cream, egg and egg yolks.

Fill the pie crust with the cheese and mushrooms.

Pour the cream and egg mixture over all.

Bake for about 30 minutes, longer if necessary.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 160 70% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 140mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

Email this recipe