Mushroom Tortes

Heralding the arrival of autumn, Frank Bordoni's puff pastry pies are filled with tasty porcini and field mushrooms and topped with Madiera sauce
By Frank Bordoni
Mushroom Tortes
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the filling

  • 1 tbsp olive oil
  • 175 g flat mushrooms, or field mushrooms, sliced
  • 175 g fresh dried porcini, sliced
  • sea salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • ½ tsp thyme, leaves only
  • 25 g butter

For the tortes

  • 4 slices Parma ham
  • 440 g puff pastry
  • 1 egg yolk
  • plain flour, for dusting

For the sauce

  • 80 ml vegetable stock
  • ½ lemons, juice only
  • 20 ml madeira
  • 1-2 tsp unsalted butter
  • steamed spinach, to serve


1. To make the filling, heat the olive oil a sauté pan over a medium-high heat. Add the mushrooms and a little seasoning cook, stirring, for 2-3 minutes. Add the shallot, garlic and thyme and continue cooking until the shallot has softened. Add the butter, season again and set the mixture aside to cool.

2. On a lightly floured surface roll out the puff pastry. Cut 8 circles of pastry measuring about 12.5-15cm in diameter. Lightly dust the inside of the Pyrex bowls with flour and line each one with a pastry circle.

3. Cut the Parma ham slices in half and lay one piece over the pastry in each dish. Divide the mushroom mixture between the bowls. Lay the remaining pieces of Parma ham on top.

4. Brush the edges of the pastry lightly with the beaten egg yolk. Cover with the remaining pastry circles and place in the fridge to rest for 5 minutes. Preheat the oven to 220C/gas 7.

5. Carefully un-mould the tortes and place on a baking sheet. Pinch around the edges of the tortes to seal the pastry and glaze with the last of the beaten egg yolk. Using the tip of a pointed knife, mark a rosette in the top of each torte. Bake for about 25 minutes.

6. Meanwhile, make the sauce. Return the sauté pan to the stovetop and heat. Pour in the Madeira and stir vigorously to incorporate the caramelized cooking juices. Add the stock, bring to a boil and simmer over a high heat to reduce. When the sauce has thickened nicely, finish by adding lemon juice to taste and stirring in the butter.

7. Remove the tortes from the oven and serve on bed of spinach, pouring the sauce over the top.

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