Savory Torte with Chicken and Mushrooms
Description
A tasty appetizer for any gathering. Once prepared, be sure to refrigerate the “cake” for at least 30 minutes, or up to overnight, for better soaking and flavor. Try to cut it with a sharp knife so you don’t mix the filling layers together. If you like, you can change the order of the fillings in the cake or add other ingredients to taste. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Boil the chicken leg quarter and chicken eggs in advance and let them cool, as the dish should be made from chilled ingredients.
- 2
Step 2
Wash the mushrooms in water, pat dry with a paper towel, and slice them. Sauté the sliced mushrooms in vegetable oil for about 8–10 minutes, seasoning with salt first. Be sure to let them cool!
- 3
Step 3
Separate the drumstick by hand, removing the meat from the bones and tearing it into shreds. Place a lavash sheet on a plate and spread it with sour cream or mayonnaise of any fat content. Arrange pieces of boiled chicken on the sauce.
- 4
Step 4
Cover with a second sheet of lavash and brush it with oil. Place the sautéed mushrooms on the sauce.
- 5
Step 5
Repeat a layer of lavash with boiled chicken, then with mushrooms, and continue in this way until the filling is used up. Peel the boiled chicken eggs, rinse them in water, and grate on a fine grater. Cover the dish with the last greased sheet of lavash and sprinkle it with the grated egg. Garnish the appetizer torte as desired with fresh herbs, canned corn, sautéed mushrooms, etc. Place it in the refrigerator for at least 30 minutes to set.
- 6
Step 6
When serving, cut the appetizer into individual portions, working carefully.