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This savory loaf with mushrooms, comté, and hazelnuts is just right next to a green salad or as an awesome grab-and-go snack if you're headed out for a picnic. It's soft and cozy—total fall vibes in every bite, and I make it all the time at home.
Every fall the wild mushrooms pop up at my market and that's my cue—this loaf is coming out of the oven. After forest mushroom hunts, baking it became a little tradition and now it's a regular for friend gatherings and drinks at my place.
Ingredients List
- Flour: 180 g, this holds everything together, grab T65 if you can for the right texture
- Baking powder: one packet, it's what makes the loaf nice and fluffy
- Whole milk: 100 ml, gets things creamy and moist—a must for flavor
- Olive oil: 100 ml, adds a rich taste and keeps things Mediterranean, pick a fruity one if possible
- Eggs: 3 large, the loaf won't work without their magic—let them come to room temp first
- Grated comté: 100 g, brings in that nutty kick, at least 12-months aged is best
- Wild mushrooms: 250 g, chewy and woodsy—try mixing different kinds for fun
- Butter: 20 g, you need this for sautéing the mushrooms—semi-salted gets bonus points
- Hazelnuts: 100 g, for crunch and deeper flavor, toast them a bit before using
- Chopped flat-leaf parsley: 4 tablespoons, keeps things fresh and adds color—fresh is best
- Salt and pepper: to your taste—a sprinkling of fancy salt is extra nice
Simple Step-by-Step Directions
- Finish and bake:
- Grease a loaf pan well or grab some baking paper. Pour the batter in, toss the last bit of comté on top, and bake for about 40 minutes at 170°C. Do the knife test—it should come out clean without too many crumbs. Let it sit 10 minutes before grabbing it out onto a rack. Give it at least 20 minutes to cool (this is when the flavors shine).
- Add all the extras:
- Fold comté into the batter, but set aside a handful for later. Mix in chopped parsley for punchy flavor and color. Smash hazelnuts a bit (just use a cloth and your knife). Gently stir in cooled mushrooms and hazelnuts with a spatula, keeping the mix airy and light.
- Mix up your batter:
- Heat your oven up to 170°C with fan. Whisk eggs in a big bowl until they're light. Slowly pour in milk and olive oil, keep whisking until it's all mixed. Sift flour with baking powder in another bowl, then slowly add to the wet stuff, whisking hard till there aren't any lumps. You want it smooth and glossy.
- Prep the mushrooms:
- Wipe mushrooms with a damp cloth—don't dunk them in water. Slice them up thin. Melt butter in a hot pan and toss mushrooms in, stirring. Keep them cooking on high about 8 minutes till golden and no water's left—that keeps your loaf from turning soggy.
Mushrooms totally steal the show with this one. I remember the first time I made it, after bringing home a basket of freshly picked chanterelles with my folks. The kitchen smelled unreal, and my kids—normally not into mushrooms at all—ate slice after slice without a word of complaint.
Storage and Reheating Tips
This loaf keeps nicely for up to four days in the fridge, just wrap it in foil or cling film. If you want it tasty and soft again, skip the microwave (it'll get rubbery) and instead warm it in the oven at 150°C for a few minutes. Or, just eat it cold from the fridge—it's firmer but still super good.
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Tasty Twists to Try
Switch this recipe up whenever you feel like it or with what's in season. For a heartier fall vibe, toss in some bacon or shaved ham. Springtime? Add cooked asparagus chunks and swap in crumbled feta for a fresher taste. When it's hot, dried tomatoes and olives will give you a Mediterranean trip. You can also play with herbs—ciboulette, thyme, or rosemary all work awesome instead of parsley.
Perfect Pairings
This loaf is great solo, but better with a simple green salad tossed in olive oil and balsamic. For a Sunday brunch, warm it up and pair with scrambled eggs and smoked salmon. Serve it sliced into bite-sized cubes on skewers for a classy party snack. Taking it on a picnic? Make it the day before, wrap in parchment, and pack some lemony crème fraîche—goes great at room temp.
Pro Tips
Lightly toast the hazelnuts first. It'll make them way nuttier and crispier.
Let your batter chill for 15 minutes before putting it in the pan—gives the baking powder a head start.
Don't walk away from the oven near the end; a few minutes too long and the loaf gets dry fast.
Frequently Asked Questions
- → How can I stop the cake from drying out?
Be careful not to overbake it. Test by poking the center with a knife—it should come out clean but slightly damp. If the top browns too fast, cover it with foil while baking.
- → Can I swap out the nuts?
Totally! Use walnuts, almonds, pistachios, or any other nuts you like for a different crunch.
- → What's the best way to cook mushrooms?
Clean them well, slice thinly, and cook over medium heat with butter until they're golden and no longer watery. This stops your batter from getting soggy.
- → Can I freeze the savory cake?
Yes! Wrap it tightly in plastic wrap once cooled, then freeze to keep it fresh. Let it thaw at room temp or warm it slightly in the oven before serving.
- → What should I serve with this cake?
Pair it with a fresh salad, warm vegetable soup, or some crunchy crudités for a balanced and delicious meal.
- → Can I use a different cheese instead of comté?
Of course! Swap comté with gruyere, parmesan, emmental, or any firm cheese you love.