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| Mushroom Torta |
Can you stand another savory torta?
I had a bit of ricotta left over from a lasagna that I didn’t want to go to waste, plus some mushrooms I bought and almost forgot about, so this was an easy dinner.
You can actually put anything in the cheese base, but this was the best one yet, to my taste. I added a bit of fresh rosemary from my garden and some Swiss cheese I had in the freezer. The result? Delicious.
The “base” is 10 oz ricotta, salt, pepper & 4 eggs beaten. I added 4 oz thinly-sliced mushrooms, about 1/2 tsp finely chopped rosemary leaves, 1/2 cup chopped onion & 1/2 cup shredded Swiss. I sauteed the mushrooms and onion in a bit of olive oil and let them cool before adding to the cheese/egg mixture.
Baked this at 375 degrees in a 7″ springform pan for 50 minutes and called this “dinner.”
And from staples, leftovers and use-ups from the fridge. What can be better? Well, the photo could be better, but I was hungry and the light was bad!
