Autumn mushroom and chard torte recipe

Name: Autumn mushroom and chard torte recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 g (0.4oz) dried porcini mushrooms; 50 g (1.8oz) knob of butter, plus a little extra for greasing; 1 splash oil, for frying; 4 sprigs thyme, leaves only; 2 cloves garlic, finely chopped; 300 g (10.6oz) chard, leaves separated from any tougher stalks; 600 g (21.2oz) mushrooms, finely diced; 1 glug of marsala wine; 200 ml (7fl oz) double cream; 3 eggs, beaten; 100 g (3.5oz) parmesan or gruyere, finely grated; 50 g (1.8oz) dried breadcrumbs

Servings: persons

10 g (0.4oz) dried porcini mushrooms
50 g (1.8oz) knob of butter, plus a little extra for greasing
1 splash oil, for frying
4 sprigs thyme, leaves only
2 cloves garlic, finely chopped
300 g (10.6oz) chard, leaves separated from any tougher stalks
600 g (21.2oz) mushrooms, finely diced
1 glug of marsala wine
200 ml (7fl oz) double cream
3 eggs, beaten
100 g (3.5oz) parmesan or gruyere, finely grated
50 g (1.8oz) dried breadcrumbs

1
Put the porcini in a heatproof bowl and pour over boiling water to cover.
2
Preheat the oven to 190C.
3
Bring a large pan of water to the boil.
4
Grease a 20cm cake tin with a little butter and line with baking parchment.
5
Heat the butter and 2 tbsp oil in a very large pan.
6
Add the onion and thyme leaves and fry very gently for 8 mins, stirring now and then, until the onion is soft and translucent.
7
While the onion is cooking, cook the chard leaves in the boiling water for 2 mins.
8
Drain, plunge into cold water to stop the cooking process and keep the colour, then drain again.
9
Squeeze out any excess liquid with your hands.
10
Add the garlic to the onion and cook for 2 mins.
11
Add the fresh mushrooms and fry for another 2 mins.
12
Add the marsala and cook until the liquid has evaporated.
13
Put half in a food processor.
14
Blitz until pureed.
15
Mix in a large bowl with the (drained) porcini.
16
Finely chop the chard leaves and stir in with the cream, eggs, cheese, breadcrumbs and season with salt and pepper.
17
Transfer to the tin.
18
Bake for 35-40 mins, until set and golden.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 g (0.4oz) dried porcini mushrooms, 50 g (1.8oz) knob of butter, plus a little extra for greasing, 1 splash oil, for frying, 4 sprigs thyme, leaves only, and more.

Yes, Autumn mushroom and chard torte recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Autumn mushroom and chard torte recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions