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.
Grate mountain cheese. Crumble Roquefort.
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.
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.
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.
Remove the cake from the oven, let it cool down, turn it over and let it cool down on a cake rack.