A savory cake pairs perfectly with a pre-dinner aperitif among friends, as an appetizer, or alongside a family meal.
There's nothing quite like preparing a fresh mushroom cake with a crisp salad for Sunday evening—what a treat!
Among savory cakes, the mushroom cake is a standout: incredibly delicious, surprisingly affordable, and often overlooked by home cooks.
Ingredients for 4 People
- 200 g flour
- 1 chicken stock cube
- 100 g grated Gruyère cheese
- 2 tbsp heavy cream
- 4 eggs
- 1 clove garlic
- Parsley, to taste
- ½ packet baking powder
- Butter, for cooking and greasing
- Salt and pepper
- 250-300 g sliced button mushrooms (fresh or canned)
Step-by-Step Instructions
- Preheat the oven to 180°C (th. 6).
- Brown the mushrooms in a little butter in a pan.
- Add crushed garlic and chopped parsley to taste.
- Beat the eggs in a large bowl.
- Stir in the heavy cream.
- Gradually add the flour and baking powder, mixing well.
- Prepare 15 cl of broth using the chicken stock cube.
- Add the slightly cooled broth to the mixture.
- Incorporate the grated Gruyère cheese and mix thoroughly.
- Fold in the mushrooms, then season with salt and pepper.
- Butter a cake mold and pour in the batter.
- Bake for about 30 minutes, until golden and set.
Bonus Serving Tips
For picnics, slice this cake cold—it's still delectable alongside a pasta salad.
For a hearty meal, serve hot or warm with a green salad, steamed potatoes, and perhaps a slice of cured ham.
Bon appétit!
