Tiny Mushroom Cake Recipe
This Tiny Mushroom Cake recipe has been lingering in my house for quite long. For the past 10 years this Tiny Mushroom Cake recipe is the one that I have resorted to for making Mushroom Cake. Start getting hungry!
Ingredients
3 tbsp (45 ml) butter
3 cups (750 ml) mushrooms, cleaned, finely sliced
1 tbsp (15 ml) white wine
4 eggs
1/4 cup (60 ml) grated cheese
1/4 cup (60 ml) 35% cream
Salt and pepper
2 tbsp (30 ml) butter
8 oz (237 ml) canned cream of mushroom soup
Directions
– Preheat oven to 375 °F (190 °C).
– In a skillet, melt butter and saute mushrooms for 4 minutes. Pour wine over mushrooms and cook until liquid has completely evaporated.
– Meanwhile, in a bowl, combine eggs, cheese, and cream. Season with salt and pepper.
– Generously butter an oven-proof mold, then pour mushroom mixture into mold and bake, standing in a pan of water, for 35 minutes.
– Remove from oven and let stand for 5 minutes. Flip over and unmold. Serve with heated cream of mushroom soup.
– In a skillet, melt butter and saute mushrooms for 4 minutes. Pour wine over mushrooms and cook until liquid has completely evaporated.
– Meanwhile, in a bowl, combine eggs, cheese, and cream. Season with salt and pepper.
– Generously butter an oven-proof mold, then pour mushroom mixture into mold and bake, standing in a pan of water, for 35 minutes.
– Remove from oven and let stand for 5 minutes. Flip over and unmold. Serve with heated cream of mushroom soup.
