Preheat the oven to 200°C.
Grease a 20cm spring-form tin with butter and dust with parmesan.
Fry mushrooms and red onions in oil and butter for 4 minutes and season.
Cool the mixture, then blend half into a smooth paste using a food processor.
Mix the mushroom paste with the whole mushroom mixture, cream, eggs, and peas.
Stir in half of the parmesan.
Spoon mixture into the tin, top with remaining parmesan, and bake for 50 minutes.
Cool before releasing the tin sides.
Heat olive oil in a pan and fry onions for the chutney until soft.
Add vinegar, garlic, chilli paste, and sugar, cooking on low heat for 45 minutes.
Serve slices of torte with chutney and salad leaves with vinaigrette.