Mushroom cake

Ingredients for 4 servings:

• 200 g flour
• 10 g yeast (dry yeast)
• 4 tbsp olive oil
• 1 egg(s)
• 100 ml milk, lukewarm
• ½ tsp salt
• Fat, for greasing
• Flour, for dusting
• 500 g mushrooms, mixed wild mushrooms
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of spring onions
• 2 sprigs of thyme
• 2 tbsp butter
• 250 g crème fraîche
• 3 eggs
• nutmeg
• Cayenne pepper
• salt and pepper
• 125 g cheese, grated Appenzeller
• Cherry tomatoes and fresh herbs for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the sifted flour, dried yeast, olive oil, egg, lukewarm milk, and salt in a bowl and knead into a smooth dough. Cover the dough and let it rise in a warm place until doubled in size. Knead the dough again vigorously and let it rise, covered, for another 30 minutes. Roll out the dough to the size of a 26 cm springform pan. Grease the pan, dust with flour, place the dough in the pan, and pull up a rim. Sort and clean the wild mushrooms, then chop them as needed. Peel and finely dice the onion and garlic cloves. Peel, wash, and finely slice the spring onions. Sort and chop the thyme. Heat the butter in a pan and sweat the onion, garlic, spring onions, and thyme until translucent. Add the wild mushrooms and sweat briefly, remove from the heat, let cool slightly, and spread them on the dough. Whisk the crème fraîche with the eggs in a bowl. Season generously with nutmeg, cayenne pepper, salt, and pepper, and spread evenly over the mushroom mixture. Finally, sprinkle with Appenzeller cheese and bake the mushroom pie in an oven preheated to 180 degrees Celsius for 40-45 minutes. Once the pie is baked, remove it from the springform pan, cut it into slices, garnish with herbs and tomatoes, and serve.