Two Cheese Torte
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry basil leaves||1 Teaspoon|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Baking mix||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded gruyere cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat oil in a 10- to 12-inch frying pan over medium heat.
Add onion and stir often until limp, then add mushrooms and stir often for 3 minutes.
Stir in the wine, basil, and pepper; stir frequently until nearly all the liquid is evaporated and mushrooms are lightly browned.
Remove from heat and set aside.
In a blender or food processor, whirl almonds until finely chopped.
Add eggs, baking mix, and milk; whirl until well blended, about 15 seconds.
Pour into a greased 9-inch pie pan.
Spoon onion mixture evenly over batter, then evenly sprinkle with gruyere and parmesan cheeses.
Bake in a 350° oven until top is golden brown and filling jiggles only slightly in center when pan is gently shaken, about 25 minutes.
Let cool 10 minutes, then cut into wedges.