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Mushroom and Parmesan Torte

A savory vegetarian torte featuring sautéed mushrooms, red onions, peas, and parmesan, served with a homemade sweet onion chutney.

VegetarianMushroomsParmesanChutneyTorte
Estimated Nutrition
Calories
525.7
kcal / serving
4205.6 kcal total
Carbs
24.1g
per serving
192.4 g total
Fat
41.6g
per serving
332.8 g total
Protein
13.8g
per serving
110.2 g total
Cook Time
95
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Brown Sugar
CondimentsSauces
75
ml
Vinegar
1
tbsp
Chilli Paste
From a jar
1
tbsp
Mustard Vinaigrette
For serving
Dairy
75
g
Butter
Plus extra for greasing
175
g
Parmesan
Finely grated, plus extra for dusting
10
g
Butter
Small knob
225
ml
Double Cream
3
piece
Eggs
Free-range, beaten
NutsSeeds
1
piece
Garlic
Crushed
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
OilsFats
1
tbsp
Oil
For frying
2
tbsp
Olive Oil
For chutney
Vegetables
175
g
Mushrooms
Button or field, chopped
2
piece
Red Onions
Finely chopped
100
g
Peas
Frozen
4
piece
Onions
Finely chopped
1
handful
Mixed Salad Leaves
For serving

Method

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