What’s in da Fridge – Mushroom Torta (????)

So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!

It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.

Ingredients- 2 Store bought 9” pie crust.- 8 eggs (be prepared to separate the yolks and whites).- ½ lb of Pastrami- Mushrooms, we have Portobello and Button.- One Red Onion- 2 Carrots- Ricotta Cheese- Shredded American

- Spices and Herbso Basilo Oreganoo Allspiceo Thymeo Salt and Pepper (pinches)- Baking Powder (2 pinches)I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.

Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out.

Take off the heat and let cool while you prepare the wet portion.Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs.

In another bowl, beat the whites (till frothy but peaks are not required).In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise.

Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture.

Cover with the Shredded American.Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.They will be come golden brown. Take them out – let cool, slice and serve. Enjoy!

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