Mushroom cheesecake

Name: Mushroom cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 100 g Mushrooms; 100 g Shiitake mushrooms; 2 Shallots; 1 Garlic clove; 3 Stem(s) Parsley; 100 g Mountain cheese; 60 g Roquefort cheese; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 175 g Flour; 1/2 package Baking Powder; 3 Eggs (size M); 150 ml Milk; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

100 g Mushrooms
100 g Shiitake mushrooms
2 Shallots
1 Garlic clove
3 Stem(s) Parsley
100 g Mountain cheese
60 g Roquefort cheese
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
175 g Flour
1/2 package Baking Powder
3 Eggs (size M)
150 ml Milk
7-10 Tbsp Fat and flour

Directions

1
Clean, wash and slice the mushrooms and shiitake. Peel shallots and cut into cubes. Peel garlic and press it through a garlic press. Wash parsley, shake dry, pluck off leaves and chop finely.
2
Grate mountain cheese. Crumble Roquefort.
3
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for 5-7 minutes while turning. Add garlic, shallots and parsley and fry for another 2 minutes. Season with salt and pepper.
4
Mix flour and baking powder. Stir in eggs, 4 tablespoons of oil and milk. Fold in cheese and mushroom mixture, season with salt and pepper.
5
Grease a box form (approx. 30 cm long), dust with flour and fill in the dough. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
6
Remove the cake from the oven, let it cool down, turn it over and let it cool down on a cake rack.