Wednesday, January 23, 2013

Mushroom Crepe Torte

Blog's Category: My Own Fast and Easy, My Successes,  Hors d'oeuvre 

Mushroom Crepe Torte

For one of our family gatherings, I've got request to make Liver Crepe Torte which is USSR-era recipe well known in Ukraine as "liver tort". While this particular holiday delicacy is still pending to post on this blog, I decided to go different route by changing main ingredient from liver to mushroom, portabella mushroom to be exact, and to cook mushroom crepe torte.

It's a bit time consuming recipe but has its own positive sides - it can be made day or even two in-advance, can be served cold thus fits nicely for a holiday table menu. Oh, yeaaa.. one more advantage - it's delicious :) And suits to vegetarian menu too!

- Some other torte layers (i.e. cheese, nuts, fresh herbs) can be added. Your call :)

Taste Description
Earthy comforting mushroom taste goes well with a sweetness of caramelized onions. Green onion brings refreshing notes while black pepper and garlic zing gives some good kick to your palate. You may find yourself eating one piece after another, after another...:)

How to Serve
Serve cold, cut in wedges. Those wedges can be served at party as little hors d'oeuvres. Enjoy!

Mushroom Crepe Torte

For a 3  6" tortes: 
  • 6 large portabella mushrooms, grated or processed
  • eggs
  • 2/3 cup of water or milk
  • 2/3 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup of all-purpose flour
  • 3 green onions
  • 1-2 cup mayonnaise
  • 4 garlic cloves, grated (minced)
  • 3 large onions
  • light olive oil for frying
- First, cook onion in a little bit of olive oil until golden and nicely caramelized but not burnt.

- In a small bowl, mix mayo and grated garlic together.

- In a large bowl, mix together mushroom, eggs, water (milk), salt, black pepper and flour to get relatively thin, pancake-like, batter.

- The most challenging part is frying pancakes. Cook them in a pre-heated skillet with olive oil at low/low/medium heat. Spread a batter a little bit to get flat 6" circles. Let them cook for a while until they brown up nicely, then turn and cook again until nicely brown and crusty.

- When all mushroom pancakes are cooked (don't taste them at this point - it won't meet your expectations just yet :)), make 3 torte by spreading layers of mayo/garlic mix and caramelized onion between pancakes. While layering, press layers slightly.

- Using very sharp, thin knife, cut torte on a wedges. Sprinkle with chopped green onion, cover with plastic wrap and let it sit in a fridge for at least 1 hour. Enjoy!


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