Tasty Savory Mushroom Cake

This savory loaf with mushrooms, aged comté, and hazelnuts is a top pick to pair with salads or to pack as a snack for outdoor get-togethers. It's super soft inside and packed with cozy flavors that always remind me of fall. I can't go a season without it in my kitchen.

Every fall, when wild mushrooms pop up at the market, I throw this bake together. After foraging walks in the woods, it’s become a bit of a tradition. Now, it’s always on the table for chill drinks with friends.

Inviting Ingredients

• Wild mushrooms: 250 g, all about the meaty texture and earthy taste, pick different types if you like
• Flour: 180 g, forms the base of the loaf, choose T65 for a nice balance
• Baking powder: one packet, helps the loaf puff up fluffy
• Eggs: 3, these keep everything together, best if used at room temp
• Hazelnuts: 100 g, bring in crunch and deepen the flavor, toast a bit first for the best hit
• Whole milk: 10 cl, keeps things moist and soft, go for full-fat for richer taste
• Flat-leaf parsley (chopped): 4 tablespoons, freshens it up and adds color
• Comté (grated): 100 g, gives that nutty kick, grab one aged at least a year
• Butter: 20 g, just for sautéing mushrooms, half-salted butter gives more flavor
• Olive oil: 10 cl, for that Mediterranean vibe, the fruitier the better
• Salt and pepper: season as you like, a little fancy salt takes it up a notch

Step-by-Step How-To

Baking and cooling:

Grease up a loaf pan well or line it with parchment. Pour in your mix, then sprinkle whatever cheese you kept aside over the top for a killer golden crust. Bake at 170°C for around 40 minutes. To check if it’s done, poke the center with a small knife. If it comes out with just a few crumbs, you’re good. Cool for 10 minutes in the pan, then switch it onto a rack. Let it hang out and settle for another 20 minutes before slicing so all those flavors get cozy.

Mix-ins go next:

Tip in the grated comté (but save a little for topping). In goes the chopped parsley for a pop of color and freshness. Roughly chop or smash up the toasted hazelnuts. Drop in those cooled mushrooms and nuts, then gently fold it all in with a spatula. Don’t overdo it—just make sure it’s all mixed without knocking out the lift.

Batter prep:

Fire up your oven to 170°C (fan on if you’ve got it). In a big bowl, whisk the eggs until they just lighten a bit. Slowly add milk and olive oil, whisking the whole time so it stays smooth. In a different bowl, toss flour with baking powder. Now, bit by bit, add those dry parts to the wet, stirring the whole time so there’s no lumpy weirdness. You want it smooth and batter-like.

Handle the mushrooms:

Wipe mushrooms clean with a damp towel—skip running them under water. Slice them thin so they’ll bake evenly later. Melt butter in a hot pan, toss in mushrooms, and keep them moving for about 8 minutes. Get them golden and cook off any juice. Important—don’t skip this or your bake goes soggy.

Mushrooms totally steal the show here. I remember the first time I tried this—after we snagged a big batch of chanterelles in the woods by my parents’ house. The smell in the kitchen was unreal and even my kids (who normally avoid mushrooms at all costs) gobbled up slice after slice.

Storing and Warming Up

This loaf keeps happily in the fridge up to four days, wrapped in foil or plastic. When you want it warm again, skip the microwave (it goes rubbery) and use the oven at 150°C for a few minutes to get it soft again and wake up the flavors. Or, just eat it cold right from the fridge—it's denser but honestly just as tasty.

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Tasty Twists

Switch it up however you want! In fall, stir in some smoked bacon or slices of dry-cured ham for a cozy touch. When spring comes, add blanched chopped asparagus and swap the comté for crumbly feta. If it’s summertime, go for sun-dried tomatoes and olives for a sunny, Mediterranean feel. Change up the herbs too—try chives, thyme, or some snipped fresh rosemary instead of parsley if that's what you have.

Best Pairings

This savory loaf totally stands on its own, but it gets even better with a simple salad dressed with olive oil and balsamic. If you’re doing a weekend brunch, warm up slices and set them next to scrambled eggs and smoked salmon. For appetizers, dice into small cubes and stick them with toothpicks for easy nibbling. Packing for a picnic? Make it the day before, wrap it in baking paper—it's awesome at room temp with a side of zesty crème fraîche.

Pro Secrets

Toasting the hazelnuts just a bit before mixing them in really brings out their nutty flavor and adds crunch.

Give your batter a 15-minute rest before pouring in the pan to kickstart the rise from the baking powder.

Check on it toward the end of baking because the difference between perfectly moist and dry can be only a couple of minutes.

Frequently Asked Questions

→ How can I keep the cake moist?

Be careful not to overbake it. Test with a knife in the middle; it should come out clean but slightly moist. If the top browns too quickly, cover it loosely with foil.

→ Can hazelnuts be swapped out?

Of course! Replace hazelnuts with walnuts, almonds, or pistachios for a different crunch and flavor profile.

→ What's the trick to perfectly cooked mushrooms?

Clean them well, slice them up, and cook in butter over medium heat until they're golden and dry. This way, they won't make the batter watery.

→ Is it possible to freeze this cake?

Yes, totally. Wrap the baked cake tightly in plastic wrap to keep it fresh. Let it thaw at room temperature or warm it up in the oven before serving.

→ What could I serve alongside this cake?

Pair it with a fresh green salad, a hearty vegetable soup, or some crunchy raw veggies for a complete and flavorful meal.

→ Can I swap Comté for another cheese?

Absolutely! Use Gruyère, Emmental, Parmesan, or any other firm cheese that you enjoy.