Soft mushroom savoury cake
Published on 19 October 2020
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A quick supper or appetiser, soft and tasty with cured meats or cheese. Replace mushrooms with courgettes, pumpkin or spinach.
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Ingredients
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Method
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I mix eggs and yoghurt in a bowl.
I whisk in oil.
I add salt and pepper.
I coarsely grate cheese and add.
I sift flour and raising agent and mix in.
I add previously cooked mushrooms, see Grilled Oyster Mushrooms, or use 300 g raw sliced or cooked button mushrooms.
I mix, adding milk if firm for soft batter.
I line a 24 cm tin with wetted, squeezed parchment, add batter and level.
I bake at 180°C for about 35 minutes and test with a skewer.
Cool slightly before eating.
Original source: https://incucinaconlilly.com/2020/10/19/torta-morbida-con-i-funghi/