Mushroom and parmesan torte

Gorgeous recipe from BBC Food by Simon Rimmer from Something for the Weekend

Ingredients
75g/3oz butter, plus extra for greasing
175g/6oz parmesan, or similar vegetarian hard cheese, finely grated, plus extra for dusting
oil, for frying
small knob of butter
175g/6oz button and/or field mushrooms, chopped
2 red onions, finely chopped
225ml/7½fl oz double cream
3 free-range eggs, beaten
100g/3½oz frozen peas
For the chutney
2 tbsp olive oil
4 onions, finely chopped
75ml/3fl oz vinegar
1 garlic clove, crushed
1 tbsp chilli paste, from a jar
75g/3oz brown sugar
salt and freshly ground black pepper
To serve
mixed salad leaves
mustard vinaigrette

 

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease a 20cm/8oz spring-form cake tin with butter and dust with a little of the parmesan.
3. Heat the oil and the butter in a frying pan and fry the mushrooms and red onions for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
4. Remove from the heat and allow to cool, then transfer half of the mushroom mixture to a food processor and blend to a smooth paste.
5. Transfer the mushroom paste to a large bowl. Add the remaining, unblended mushroom mixture, the cream, the eggs and the peas and mix well.
6. Add half of the parmesan and stir to combine.
7. Spoon the mixture into the prepared tin and sprinkle with the remaining parmesan. Transfer to the oven to bake for 40-50 minutes, or until set.
8. Remove from the oven and leave to cool, then release the sides of the tin and place onto a serving plate.
9. Meanwhile, for the chutney, heat the olive oil in a frying pan. Add the onions and fry until soft.
10. Add the vinegar, garlic, chilli paste and sugar, stir well and cook over a low heat for 45 minutes, stirring occasionally, to prevent burning.
11. To serve, place generous slices of the torte onto plates with a spoonful of the chutney alongside. Garnish with a handful of salad leaves drizzled with mustard vinaigrette.

http://www.bbc.co.uk/food/recipes/database/mushroomandparmesant_85571.shtml