| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Wild Mushroom Torte

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)

1. Sauté mushrooms and garlic with butter in large skillet until tender; season with salt and pepper.
2. 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.
3. Bake at 350 degrees F until browned, 35 to 40 minutes.

Makes 8 servings.

Recipe provided courtesy of the American Dairy Association.