Mushroom Torte

For the mushroom mixture:

2 tablespoons butter
2 tablespoons extra virgin olive oil
1pound assorted mushrooms, sliced
2 garlic cloves, minced
1small onion, minced
1 tablespoon thyme
Salt and pepper to taste
¼ cup dry sherry

For the cheese mixture:

1 ½ pounds cream cheese, room temperature
2 tablespoons Worcestershire Sauce
1 teaspoon Tabasco Sauce
3 eggs
2 egg yolks
1 teaspoon salt

Preheat the oven to 350°.

Prepare a 7" spring form pan by coating it with a thin layer of butter or olive oil. Then coat with a thin layer of unseasoned breadcrumbs.

Heat a large sauté pan over medium high heat and add the butter and olive oil. Add the sliced mushrooms and sauté until they have a deep golden brown color, which can take up to 10 – 15 minutes. Add the onion and garlic and continue to cook an additional 2-3 minutes. Add the thyme, salt and pepper. Deglaze the pan with the sherry and set aside.

For the cheese mixture take all of the ingredients and place them in the food processor and combine until smooth.

In your prepared spring form pan, pour in half of the cheese mixture, then half of the mushroom mixture, repeat with another layer of cheese mixture and finally with the mushroom mixture. Bake for 50 to 60 minutes, or until set. It will still be a bit jiggly. Wait at least 20 minutes before unmolding, so it doesn't collapse. Serve hot or room temperature with grilled toast or crackers.