|Serves:||8 – 10|
3 medium onions, chopped (400 g)
2 cans of mushrooms or 450 g (1 lb) fresh mushrooms
5 eggs at room temperature
100-125 g (1 cup) all purpose flour
100 ml sour cream
1/2 cup chopped dill
3 tablespoons oil
salt and pepper
1Drain the canned mushrooms, or clean the fresh ones, and dice them. Heat the oil, add the onion and a couple of tablespoons of water. Sauté the onion, add the mushrooms, add salt and pepper. Let them cook. Transfer to a bowl and set aside.
2Preheat the oven to 350°F. Grease two small loaf pans with oil and coat them with flour.
3Separate the eggs. Beat the egg whites with an electric mixer until firm. Mix the mushrooms with the egg yolks, sour cream, chopped dill. Fold in the stiffly beaten egg whites and the flour. Gently stir from bottom up. Pour the mixture into the pans.
4Bake for 50 minutes until golden-brown. Don’t open the oven for the first 30 minutes. Test the mushroom cake with a toothpick. Insert the toothpick in the middle; if it comes out clean, it’s done. Let it cool on a wire rack. Keep it in the fridge in plastic wrap.
Copyright ©2004–2020 vulpeabucatar.com