Wild Mushroom Torte  Mushrooms  553 reads

6 cups sliced wild mushrooms (Oyster, Shiitake, Cremini, Portobello, etc.)
1 teaspoon minced garlic
2 tablespoons butter
Salt and pepper
1 package (11 ounces) refrigerated French bread
1/4 cup pesto sauce
3 ounces white Cheddar cheese (crumbled)

Sauté mushrooms and garlic with butter in large skillet until tender; season with salt and pepper.

Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto. Sprinkle with half the cheese, top with mushrooms and add remaining cheese.

Bake at 350 degrees F until browned, 35 to 40 minutes.

Makes 8 servings.
Rating 2.81/5
Rating: 2.8/5 (128 votes)
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