Pic of Autumn mushroom and chard torte

Autumn mushroom and chard torte

Show ingredients

Vegetarian mains

Autumn mushroom and chard torte

Main Serves 6 1h 15 min
A light and creamy oven-baked vegetarian torte filled with mushrooms and greens. You can use spinach for this instead of chard if that's in your veg box. This makes an excellent autumnal dinner with a salad of watercress or radicchio, toasted walnuts, pears and blue cheese.


  • 10g dried porcini mushrooms
  • 50g butter, plus a little extra for greasing
  • oil for frying, e.g. vegetable or sunflower
  • 1 onion, very finely diced
  • 4 sprigs thyme, leaves only
  • 2 garlic cloves, finely chopped
  • 300g chard, leaves separated from any tougher stalks
  • 600g mushrooms, finely diced
  • a good glug of Marsala wine (or use some of the porcini water)
  • 200ml double cream
  • 3 eggs, beaten
  • 100g Parmesan or Gruyère, finely grated
  • 50g dried breadcrumbs
  • salt and pepper
Image of Autumn mushroom and chard torte


Prep time: 15 min
Cooking time: 1h
  • Step 1

    Put the porcini in a heatproof bowl and pour over boiling water to cover.
  • Step 2

    Preheat oven to 190°C/Gas 5. Bring a large pan of water to the boil. Grease a 20cm cake tin with a little butter and line with baking parchment.
  • Step 3

    Heat the butter and 2 tablespoon of oil in a very large pan. Add the onion and thyme leaves and fry very gently for 8 minutes, stirring now and then, until the onion is soft and translucent.
  • Step 4

    While the onion is cooking, cook the chard leaves in the boiling water for 2 minutes. Drain, plunge into cold water to stop the cooking process and keep the colour, then drain again. Squeeze out any excess liquid with your hands.
  • Step 5

    Add the garlic to the onion and cook for 2 minutes. Add the mushrooms and fry for 2 minutes. Add the Marsala and cook until the liquid has evaporated.
  • Step 6

    Put half in a food processor. Blitz until puréed. Mix in a large bowl with the rest of the mushrooms.
  • Step 7

    Finely chop the chard leaves and stir in with the cream, eggs, cheese, breadcrumbs and season with salt and pepper.
  • Step 8

    Transfer to the tin. Bake for 35-40 minutes, until set and golden.

You may also like…