Appetizer, Second dish
1 h 20 min
Medium
8
Recommended moulds
What do you need?
Ingredients:
- butter; for greasing
- 2 cloves garlic
- 1 shallot
- 250 g button mushrooms
- 8 tbsp olive oil
- salt
- freshly ground black pepper
- 1 sachet dried yeast
- 125 ml lukewarm milk
- 3 eggs
- 1 tbsp single cream
- 200 g plain flour
- 2 tbsp finely chopped flat-leaf parsley
- 50 g grated Emmental cheese
How to prepare it:
Preheat the oven to 200°C, gas 6.
Grease a loaf tin with butter.
Peel and chop the garlic and shallot.
Trim and clean the mushrooms, then slice.
Heat 2 tbsp oil in a frying pan and cook the mushrooms, garlic and shallot for 10 minutes over a medium-low heat, stirring constantly. Season with salt and pepper.
Dissolve the yeast in the milk.
Break the eggs into a bowl. Add the yeast mixture, the cream and 6 tbsp olive oil. Gradually stir in the flour.
Add the mushroom mixture, the chopped parsley and Emmental. Mix well.
Pour the mixture into the tin. Bake for 45 minutes. Leave to cool in the tin then turn out and serve.
