Mushroom Torte

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INGREDIENTS

• Large box baby portobello mushrooms, sliced  in 1/4” pieces
• 1 red onion, thinly sliced
• 3 cloves garlic, roughly chopped
• 3 eggs
• 1 block feta cheese
• 2 Tbsp balsamic or aged sherry vinegar
• 2 Tbsp soy sauce
• 1 cup grated cheddar
• 2 pie crusts

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DIRECTIONS

1. Spray stone baking dish with truffle oil
2. Unroll and cover the tray with pastry sheets
3. Sprinkle 1/2 cup cheddar on pastry
4. Place in fridge 
5. Pre-heat oven to 350 convection
6. Sauté onions and garlic in olive oil until light brown
7. Add mushrooms 
8. Deglaze pan with vinegar and soy sauce
9. Cook down until all the liquid is absorbed
10. In a large mixing bowl mix eggs and feta
11. Let mushroom mixture cool for at least 20 mins
12. Add to mixing bowl then pour over pastry
13. Bake for 30 mins
14. Let cool for 20 mins before cutting