Mushroom Comté Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 g grated comté cheese
02 -
180 g flour
03 -
3 eggs
04 -
10 cl whole milk
05 -
1 packet of baking powder
06 -
4 tbsp chopped flat-leaf parsley
07 -
100 g hazelnuts
08 -
10 cl olive oil
09 -
20 g butter
10 -
250 g wild mushrooms (button mushrooms, chanterelles, oyster mushrooms, shiitakes, etc.)
11 -
Salt and pepper as needed
# Instructions:
01 -
Wipe the mushrooms clean, remove the stems, and slice them into thin pieces. Heat up the butter in a frying pan, toss in the mushrooms, and cook until they smell nutty and release their juices. Give them a light sprinkle of salt, then set aside.
02 -
Turn on your oven to 170°C. Break the eggs into a big mixing bowl and whisk them together with olive oil and milk. In another bowl, combine the flour and baking powder. Slowly pour the wet mix into the dry mix while stirring gently to keep lumps at bay.
03 -
Stir the grated cheese, parsley, a pinch of salt, and pepper into the batter. Roughly chop up the hazelnuts. Dice up the cooked mushrooms, then carefully fold the nuts and mushrooms into the batter.
04 -
Grease a loaf pan and pour the batter into it. Bake for about 40 minutes at 170°C. Check if it’s ready by inserting a knife in the middle – it should come out dry. Let it cool a bit before taking it out of the pan.
# Notes:
01 -
Mix the mushrooms in off the heat so their juices won’t make the batter too wet.
02 -
If the top gets too brown too fast, cover it with foil to stop it from burning.