Prepare the Mushrooms: In a frying pan, heat a drizzle of olive oil over medium heat. Add the chopped mushrooms and sauté until golden brown and the water from the mushrooms has evaporated. Season with salt and pepper, then set aside to cool.
Prepare the Dough: Preheat your oven to 180°C (350°F, or Thermostat 6). In a large bowl, whisk together the eggs, milk, and olive oil until smooth.
Mix the Dry Ingredients: Add the flour and baking powder to the egg mixture, stirring until the dough is smooth and well-combined.
Incorporate the Ingredients: Gently fold in the sautéed mushrooms, grated Comté cheese, crushed hazelnuts, and chopped parsley. Mix gently with a spatula to evenly distribute the ingredients. Season with salt and pepper to taste.
Bake the Cake: Pour the mixture into a buttered and floured cake tin. Bake for 45 to 50 minutes, or until the cake is golden brown and a knife or toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool before unmolding. Serve this savory cake as an appetizer, starter, or as a main course with a green salad.
Serving and Storage Tips:
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