Savoury mushroom and bean cake
From mystic_river1 16 years ago
- 1 minutes to make
- Serves 5
You will love this meatless dish after the holidays ..use it for brunch or a side dish or a snack.
Ingredients
- 2 oz dried porcini or 4 oz field mushrooms shopping list
- 1 lb. green beans (French) shopping list
- sea salt and freshly ground black pepper shopping list
- 2 slices crust-less white country-type bread shopping list
- 1/2 c. whole milk, plus 4 tbsp shopping list
- 5 tbsp olive oil shopping list
- 2 garlic cloves, peeled and very finely chopped shopping list
- 1 tbsp chopped fresh marjoram shopping list
- a handful of fresh flat-leaf parsley, chopped shopping list
- 4 large free-range eggs shopping list
- 1/2 c. ricotta cheese shopping list
- 4 tbsp mascarpone shopping list
- 1 oz parmesan cheese, freshly grated shopping list
- 2 oz dried white breadcrumbs, plus more for the tin shopping list
How to make it
- 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.
People Who Like This Dish 4
- beethovens5th Nowhere, Us
- eclaires Chicago, IL
- glitterstar Eau Claire, WI
- zanna MOUNT CLEMENS, MI
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 2 people-
nice meatless dish healthy I like that thanks
beethovens5th
in loved it
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" It was excellent "