- 75g/3oz butter, plus extra for greasing
- 175g/6oz parmesan, or similar vegetarian hard cheese, finely grated, plus extra for dusting
- oil, for frying
- small knob of butter
- 175g/6oz button and/or field mushrooms, chopped
- 2 red onions, finely chopped
- 225ml/7½fl oz double cream
- 3 free-range eggs, beaten
- 100g/3½oz frozen peas
- 2 tbsp olive oil
- 4 onions, finely chopped
- 75ml/3fl oz vinegar
- 1 garlic clove, crushed
- 1 tbsp chilli paste, from a jar
- 75g/3oz brown sugar
- salt and freshly ground black pepper
- mixed salad leaves
- mustard vinaigrette
- Preheat the oven to 200C/400F/Gas 6.
- Grease a 20cm/8oz spring-form cake tin with butter and dust with a little of the parmesan.
- Heat the oil and the butter in a frying pan and fry the mushrooms and red onions for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
- Remove from the heat and allow to cool, then transfer half of the mushroom mixture to a food processor and blend to a smooth paste.
- Transfer the mushroom paste to a large bowl. Add the remaining, unblended mushroom mixture, the cream, the eggs and the peas and mix well.
- Add half of the parmesan and stir to combine.
- Spoon the mixture into the prepared tin and sprinkle with the remaining parmesan. Transfer to the oven to bake for 40-50 minutes, or until set.
- Remove from the oven and leave to cool, then release the sides of the tin and place onto a serving plate.
- Meanwhile, for the chutney, heat the olive oil in a frying pan. Add the onions and fry until soft.
- Add the vinegar, garlic, chilli paste and sugar, stir well and cook over a low heat for 45 minutes, stirring occasionally, to prevent burning.
- To serve, place generous slices of the torte onto plates with a spoonful of the chutney alongside. Garnish with a handful of salad leaves drizzled with mustard vinaigrette.