ingredients

450 g frozen mixed mushrooms
225 g of organic flour (type 65)
3 big eggs
1 sachet of baking powder
1.5 cuil. to s. of sherry vinegar
1 dl of olive oil
2 tbsp. to s. ground chopped garlic
4 tbsp. to s. frozen shallots shallots
2 tbsp. to s. chopped chopped chives

Equipment

1 nonstick skillet
1 non-stick cake tin approx. 9 x 25 cm

Steps

Mushroom cake

1- Prepare the mushrooms : pour them all frozen in the pan on medium-high heat; cover 3/4, let thaw. Open, cook, stirring occasionally until there is no more water in the pan. Add salt.

2- Prepare the dough : Preheat the oven to 210 ° C (item 7). Mingle in a salad bowl flour, yeast, a good pinch of salt, pepper well. Dig a hole in the center, pour in eggs and oil. Mix starting at the center, gradually incorporating the flour. You get a thick paste. Mingle the vinegar and 2 tbsp. to s. water, add them.

3- Assemble, cook : add shallot, chopped garlic and chives, then mushrooms. Pour into the mold. Bake 15 minutes. Lower the temperature to 190 ° C (th.5), cook another 30 min: a needle pressed in the heart should come out dry. Return to unmold, place on a grid.

tips

Mushrooms . They are found cleaned, mixed, without additives or seasoning, for example under the brand Picard Surgelés (Blend traditional - boletus, oyster mushrooms, lentils, cepes ... - 4.20 € / 450 g).

Practice . Hot, warm or cold, the cake is always good.