Mushroom Torte:

Prep time: 30 minutes
Preheat: 400°
Bake time: 30-35 minutes
Makes: 12-16 servings

1-2 tablespoons Unsalted butter, melted or olive oil
3-4 tablespoons Unseasoned breadcrumbs

Mushroom Mixture

2 tablespoons Unsalted butter
2 tablespoons Olive oil
1 pound Domestic mushrooms, sliced
2 cloves Garlic, minced
1 Small yellow onion, minced
1 tablespoon Fresh thyme
1 teaspoon Black pepper, freshly ground
¼ cup Dry sherry

Cheese Mixture

1½ pounds Cream cheese, room temperature
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
3 Eggs
2 Egg yolks
1 teaspoon Fine sea salt

1. Prepare springform pan:
   Brush sides and bottom of a 7" springform pan with a thin layer of melted butter or olive oil.
   Coat with a thin layer of breadcrumbs.


2. Prepare mushroom mixture:
   Heat a large skillet over a medium high flame.
   Add butter, olive oil and mushrooms.
   Sauté mushrooms until a deep golden brown color develops, about 10-15 minutes.
   Add onions and garlic and sauté until onions are tender, about 23 minutes.
   Add thyme and pepper.
   Remove from heat, add sherry, then return to heat and sauté for 30 seconds.
   Remove from heat and set aside.


3. Prepare cheese mixture:
   Place all ingredients in a food processor fitted with a metal blade.
   Process until smooth.


4. Assemble torte:
   Place half the cheese mixture in the springform pan and top with half the mushroom mixture.
   Repeat with the remaining cheese mixture and mushroom mixture.


5. Bake, unmold and serve:
   Bake until mixture is set and slightly golden brown, about 50-60 minutes (it will be slightly wobbly).
   Cool at least 20 minutes so torte doesn’t collapse when unmolding.
   Unmold and serve hot or room temperature with grilled toast or crackers.

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