Recipe

Savoury Mushroom And Bean Cake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 10 months, 3 weeks ago You will love this meatless dish after the holidays ..use it for brunch or a side dish or a snack. Prep:30m Cook:1m Servings:5	Mystic_rive
	a lovely bean cake

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Fans

beethovens

Ingredients

2 oz dried porcini or 4 oz field mushrooms

1 lb. green beans (French)

sea salt and freshly ground black pepper

2 slices crust-less white country-type bread

1/2 c. whole milk, plus 4 tbsp

5 tbsp olive oil

2 garlic cloves, peeled and very finely chopped

1 tbsp chopped fresh marjoram

a handful of fresh flat-leaf parsley, chopped

4 large free-range eggs

1/2 c. ricotta cheese

4 tbsp mascarpone

1 oz Parmesan cheese, freshly grated

2 oz dried white breadcrumbs, plus more for the tin

Directions

Soak the porcini in cold water for 15 minutes. Dry them with kitchen paper and chop coarsely. If using field mushrooms just chop them finely without soaking.

Top and tail the beans and wash them. Plunge into plenty of boiling salted water and cook them for just over 5 minutes. Drain and refresh under cold water and then drain again thoroughly. Now chop coarsely by hand. Put the bread in a bowl, add the milk and leave to soak.

Preheat the oven to 180ºC/Gas Mark 4. Heat half the olive oil, the garlic, marjoram and parsley in a frying pan. Add the soaked porcini (or field mushrooms) and beans and sauté gently for

2-3 minutes. Squeeze the excess milk out of the bread, and add the bread to the bean mixture, crumbling it through your fingers. Continue to fry for 5 minutes.

Beat the eggs together lightly in a large bowl.

Crumble in the ricotta, then add the mascarpone,

Parmesan, dried breadcrumbs and some salt and pepper.

Add the 4 tbsp of milk.

Now add the contents of the frying pan to the cheese bowl and mix thoroughly.

Taste and check the seasoning.

Grease a cake tin with a little of the remaining olive oil.

Sprinkle with enough breadcrumbs to cover the surface.

Spoon the bean mixture into the prepared tin and pour over the remaining olive oil in a thin stream.

Bake for about 40 minutes.

Allow to cool in the tin. Serve warm or cold.

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