Mushroom and Colomba cake
1 COLOMBA potato (160 g)
4 eggs
100 grams of mushrooms + 5 fresh large mushrooms
70 g of grated cheese
6 cl of walnut oil
150 g flour, 1,5 tsp baking powder
salt and pepper
Preheat your oven to 165 ° C. Beat eggs until they foam. Coarsely grate the potatoes and slice very thinly 120 g mushrooms. Add the eggs with grated cheese, oil and mix. Stir in flour, baking powder, salt and pepper. Pour half the mixture into a small loaf pan. Push the whole mushrooms and cover with remaining mixture. Do not overfill the mold. Bake for about 45 minutes. Let cool for 15 minutes before removing from pan to wire rack. Serve warm.
Gourmet’s version of this recipe: use 5 eggs instead of 4, replace the flour with 120 g of flour + 80 g of powdered nuts. Remove the oil and add 75 g of melted butter at the end of the preparation.
Expert’s Tip: use a gratted bouillon cube to replace sea salt. Add shredded herbs and minced shallots.
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