Wild Mushroom Tort
.
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
mushrooms, porcini
|
|
| 5 | ounces |
mushrooms, shiitake
sliced |
|
| 5 | ounces |
mushrooms, oyster
sliced |
*
|
| ¼ | cup |
shallots
peeled, chopped |
*
|
| 4 | tablespoons |
margarine
|
|
| 2 | tablespoons |
brandy
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| ⅔ | cup |
swiss cheese
grated |
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
mushrooms, porcini
|
|
| 144.5 | ml/g |
mushrooms, shiitake
sliced |
|
| 144.5 | ml/g |
mushrooms, oyster
sliced |
*
|
| 59 | ml |
shallots
peeled, chopped |
*
|
| 6E+1 | ml |
margarine
|
|
| 3E+1 | ml |
brandy
|
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 158 | ml |
swiss cheese
grated |
|
| 1 | 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.
