Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of mushrooms and herbs creates a savory, umami-rich cake that’s a delightful surprise.
- Versatile Dish: Perfect as a vegetarian main course or a side dish for meat lovers.
- Nutrient-Rich: Packed with vitamins and minerals from mushrooms and herbs.
- Easy to Customize: Adaptable to different dietary needs and flavor preferences.
- Impressive Presentation: The cake’s rustic appearance makes it a showstopper at any meal.
Ingredients & Preparation Notes
- All-purpose flour: Sifting ensures a lighter texture in the cake.
- Mushrooms: Use a mix of cremini and shiitake for depth of flavor. Finely chop for even distribution throughout the batter.
- Buttermilk: Adds moisture and a slight tanginess. You can substitute with regular milk and vinegar if needed.
- Fresh herbs: Thyme and rosemary enhance the earthy flavors of the mushrooms. Use fresh for the best results.
- Parmesan cheese: Optional, but adds a nutty, savory note to the cake.
When selecting mushrooms, look for firm, dry specimens without any sliminess. Fresh herbs should be vibrant and aromatic. If using dried herbs, reduce the quantity by half.
Professional Tips & Techniques
- Sautéing Mushrooms: Cook mushrooms over medium-high heat to evaporate their moisture and achieve a nice browning. This enhances their flavor and prevents the cake from becoming soggy.
- Temperature Control: Preheat your oven accurately to ensure even baking. Use an oven thermometer if unsure.
- Mixing the Batter: Combine wet and dry ingredients gently to avoid overmixing, which can lead to a dense cake.
- Doneness Check: A toothpick inserted into the center should come out clean. The cake should also pull away slightly from the edges of the pan.
- Cooling: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. This helps maintain its structure.
Recipe Variations
- Vegan Mushroom Cake: Substitute buttermilk with non-dairy milk and vinegar, use flax eggs, and omit the Parmesan cheese.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
- Cheesy Mushroom Cake: Add different types of cheese like cheddar or Gruyère for a richer flavor.
- Herb Variations: Experiment with different herbs like sage or oregano for a new flavor profile.
- Mushroom Types: Try using different mushrooms like oyster or portobello for varied textures and flavors.
- Spicy Twist: Add a pinch of red pepper flakes to the sautéed mushrooms for a spicy kick.
- Nutty Addition: Include chopped nuts like walnuts or pecans for added crunch.
- Meat Lover’s Version: Incorporate cooked, crumbled sausage into the batter for a non-vegetarian option.
Serving Suggestions
- As a Main Course: Serve slices of the mushroom cake with a side salad for a complete vegetarian meal.
- Side Dish: Pair with grilled meats or roasted vegetables for a hearty dinner.
- Appetizer: Cut into smaller squares and serve as an appetizer at parties.
- Brunch Option: Serve warm with a poached egg on top for a savory brunch dish.
- Presentation Tips: Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.
- Pairing Suggestions: Complements well with a glass of red wine or a light, crisp white wine.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Make-Ahead: Prepare the batter a day in advance and refrigerate. Bake just before serving for the freshest taste.
- Reheating: Warm slices in a 350°F (175°C) oven for 10 minutes or microwave briefly to retain moisture.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate. Bake just before serving for the best results.
Q: What can I use instead of buttermilk?
You can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I use dried herbs instead of fresh?
Yes, but use half the amount of dried herbs as fresh. Dried herbs have a more concentrated flavor.
Q: How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. The edges should also pull away slightly from the pan.
Q: Can I add other vegetables to this recipe?
Yes, finely chopped vegetables like spinach or bell peppers can be sautéed with the mushrooms for added flavor and nutrition.
Q: Is this recipe suitable for a gluten-free diet?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
Q: Can I use different types of mushrooms?
Absolutely! Feel free to experiment with different mushrooms like oyster, portobello, or even wild mushrooms for varied flavors and textures.
Q: How can I make this recipe vegan?
To make it vegan, substitute buttermilk with non-dairy milk and vinegar, use flax eggs, and omit the Parmesan cheese.
Conclusion
Our Savory Mushroom Cake is a testament to the versatility and deliciousness of mushrooms in baking. Its unique flavor profile and adaptability make it a must-try for any culinary enthusiast. Whether you’re serving it as a main dish, side, or appetizer, this cake is sure to impress.
Don’t forget to share your experience on social media and let us know how you enjoyed this umami delight. Happy baking!
Savory Mushroom Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
- Increase the heat to medium-high and add the mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 10 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the remaining olive oil, buttermilk, eggs, thyme, and rosemary. Stir in the cooled mushroom mixture.
- Combine the wet and dry ingredients, stirring until just mixed. If using, fold in the Parmesan cheese.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.