Mushroom Nut Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 g grated comté cheese
02 -
100 g hazelnuts
03 -
10 cl whole milk
04 -
3 eggs
05 -
20 g butter
06 -
180 g all-purpose flour
07 -
4 tbsp chopped flat-leaf parsley
08 -
10 cl olive oil
09 -
1 packet baking powder
10 -
Salt and pepper, to taste
11 -
250 g wild mushrooms (button mushrooms, chanterelles, oyster mushrooms, shiitake, etc.)
# Instructions:
01 -
Start by cleaning the mushrooms and trimming their stems. Cut them into thin slices. Heat butter in a pan, then cook the mushrooms until golden and their liquid evaporates. Sprinkle with a small amount of salt. Set them aside.
02 -
Turn on your oven and set it to 170°C. In a large bowl, mix eggs with olive oil and milk. In another bowl, combine the flour with baking powder, then gradually add the wet mix while stirring gently to keep it smooth.
03 -
Chop the cooked mushrooms into smaller pieces. Add the parsley, grated cheese, some salt, and pepper to the batter. Roughly crush the hazelnuts, then gently fold them and the mushrooms into the mix.
04 -
Pour the prepared mixture into a greased loaf pan. Bake for about 40 minutes at 170°C. To test if it's done, poke a knife into the center—if it comes out clean, it's ready. Let it cool slightly before removing it from the pan.
# Notes:
01 -
Add the mushrooms off the heat so they don't make the batter too watery.
02 -
If the top starts browning too fast, loosely cover it with aluminum foil to stop it from overcooking.