1 recipe savory crepes
1 recipe béchamel sauce with cheese
2 pounds assorted mushrooms, white, crimini, shiitake, chanterelles, trimmed and thickly sliced
6 ounces ham, chopped
4-6 pieces of dry porcini mushrooms, processed in the blender to a powder (2 tablespoons)
4 cloves garlic, chopped
2 tablespoons chopped fresh Italian parsley
¼ teaspoon red pepper flakes
4 tablespoons olive oil
½ cup white wine
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
1 recipe for Parmesan Cheese Sauce
1 cup diced fresh tomatoes
Serves 6-8 people
Preheat oven to 400 degrees.
In a bowl, mix together the mushrooms, ham, porcini powder, garlic and parsley let it marinate for at least ½ hour.
In a large sauté pan over medium-high heat, sear batches of the mushroom and ham mixture in hot olive oil. The mushrooms should be brown and quite dry, about 4-6 minutes per batch. Remove the cooked mushrooms into a bowl and repeat.
Deglaze the mushroom pan with the wine and reduce by half. Combine the mushrooms and wine and season with salt and pepper.
Grease the bottom and sides of an 8" springform pan. Place two cooked crepes on the bottom of the pan and spread with a thin layer (about 2 tablespoons) of béchamel sauce. Spoon a layer of the mushroom mixture (about ½ cup) onto the sauce and sprinkle with grated cheese. Cover with 2 more crepes and repeat until you reach the top of the pan. Finish the torte by spreading the remaining béchamel sauce on top of the last crepe, sprinkle it with the remaining cheese and bake in the preheated oven until the crepes are warmed through and the top is golden brown, about 25 minutes. Let the torte rest for 15 minutes before serving.
While the torte is baking, prepare the Parmesan cream sauce.
Cut the torte into 6 wedges and serve each slice topped with the Parmesan cream sauce and diced tomatoes.