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.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.

Step 2

In a large skillet, melt the butter with the olive oil over medium heat.

Step 3

Add the diced shallots and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

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.

Step 6

Stir in the thyme leaves, then remove the skillet from heat and let the mixture cool slightly.

Step 7

Once cooled, stir in the softened cream cheese and grated Parmesan cheese, mixing until evenly combined. Set aside the mushroom filling.

Step 8

On a floured surface, roll out the puff pastry sheet to approximately 10x12 inches.

Step 9

Spread the mushroom filling evenly over half the pastry, leaving a 1-inch border around the edges.

Step 10

Fold the other half of the pastry over the filling to create a rectangle. Seal the edges by pressing them together with a fork.

Step 11

Transfer the torte to the prepared baking sheet. Brush the surface with the beaten egg for a golden finish.

Step 12

Use a sharp knife to cut small slits on top to allow steam to escape.

Step 13

Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.

Step 14

Remove from the oven and allow the torte to cool slightly before slicing.

Step 15

Garnish with chopped parsley if desired, and serve warm or at room temperature.

Nutrition Facts

Serving size	859.2 grams (859.2g)

Amount per serving	% Daily Value*
Calories	1476

Total Fat 119.90g	154%
Saturated Fat 58.20g	291%
Polyunsaturated Fat 1.30g
Cholesterol 431mg	144%
Sodium 3910mg	170%
Total Carbohydrate 62.20g	23%
Dietary Fiber 8.30g	30%
Total Sugars 20.40g
Protein 54.30g	109%

Vitamin D 73IU	363%
Calcium 775mg	60%
Iron 6mg	36%
Potassium 1984mg	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.

Source of Calories

Fat: 69.8%

Protein: 14.1%

Carbs: 16.1%