The cake is extra beautiful with a mixture of oyster mushrooms, chanterelles and beech mushrooms. But it is also delicious with (chestnut) mushrooms.
Ingredients
-
6 slices of dough for savory pie (frozen)
-
500 grams of mixed mushrooms
-
1 shallot
-
1 clove of garlic
-
3 tablespoons butter or oil
-
bunch of parsley
-
10 sprigs of fresh thyme
-
3 eggs
-
3 tablespoons whipped cream (unwhipped)
-
3 tablespoons grated cheese
-
6 pie or quiche molds
Preparation
Let the dough thaw according to package directions. Preheat the oven to 200°C. Rub or brush the mushrooms clean and cut them into pieces or slices. Peel and chop the shallot and garlic. Heat the butter or oil in a large frying pan and gently fry the shallot and garlic for a few minutes. Add the mushrooms and fry over high heat for 5 minutes, stirring. Let the moisture evaporate well. Place the mushrooms in a bowl and let them cool slightly. Finely chop the parsley and remove the leaves from half of the thyme. Save the rest for garnish. Beat the eggs with the cream and cheese. Stir the parsley, thyme, the egg mixture and salt and pepper through the mushrooms. Line 6 small greased molds with the dough. Pour the mushroom mixture into the molds and bake for 20 minutes until done and golden brown. Garnish with a sprig of thyme. Serve them warm – but you can also cool them down.
Number of persons
6
Duration
20 + 20 minutes oven time
Sources):
- Plus Magazine
