Whether you serve it as an accompaniment to grilled meats or as a brunch entree with sauteed bacon and warm crusty peasant bread or as an appetizer, we think that you'll find this warm mushroom pie created by Betty Rosbottom to be a delightful dish for family or friends!
Without a doubt, 2009 was the year of the shappy mane. They were everywhere!
Portobello Mushroom Torta
1 1/2 tablespoons unsalted butter, plus extra for buttering the pan
6 ounces portobello mushrooms
1 1/2 tablespoons olive oil
1/2 cup chopped shallots, about 3 large
1 1/2 teaspoons crushed dried rosemary
1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 egg plus 1 egg yolk
1/3 cup all purpose flour
1/3 cup parmesan cheese
1/2 teaspoon baking powder
2-3 fresh rosemary sprigs for garnish
2 teaspoons chopped flat-leaf (Italian) parsley for garnish
- Butter a 9 inch pie plate. Preheat oven to 375 degrees.
- Cut off most of the tough stems from the mushrooms. Cut mushrooms into 1/2 inch dice to yield about 3 1/2 cups.
- Heat butter and oil in a large skillet over medium high heat until hot. Add mushrooms and shallots and cook, stirring, 4-5 minutes until vegetables are softened and all liquids have evaporated. Sprinkle vegetables with rosemary, salt and pepper and stir a minute more. Spoon mixture into the buttered pie plate.
- In a small bowl, whisk together milk, egg and egg yolk. In a medium bowl combine flour, cheese and baking powder. Whisk milk and egg mixture into dry ingredients, mixing just until well-blended. Then pour the batter over the mushrooms.
- Bake torta on center rack of oven until puffed and golden on top, 25-30 minutes. Remove and garnish with rosemary springs and parsley.
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