John Myers
Contents
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Ingredients
- 250 g Mushrooms
- 2 tbsp Rapeseed oil
- 1 tsp Thyme spice
- Black pepper from the mill
- 100 g Flour
- 40 g Semolina
- 3 tsp Baking powder
- 1 tsp Salt
- 150 g Sour cream
- 2 Eggs
- 100 ml Olive oil
Instructions
- Clean the mushrooms and cut into slices. Heat the rapeseed oil in a shallow saucepan. Sauté the mushrooms and thyme in it. Steam 5 minutes over low heat. Season with pepper. Let the mushrooms cool down.
- For the dough, mix flour with semolina, baking powder and salt in a bowl. Add the sour cream, eggs and oil and stir in. Briefly stir in the mushroom mixture. Pour the mushroom dough into a greased loaf pan and spread it on. Preheat the oven to 160 degrees. Put the tin on the wire rack in the oven and bake for 50 minutes. Take the cake out of the oven and let it stand in the tin for about 10 minutes. Turn the cake out onto the cake rack and allow to cool.
- I served it with salad. Enjoy your meal!
Nutrition
Serving: 100gCalories: 303kcalCarbohydrates: 16.4gProtein: 4.7gFat: 24.5g
