FRIJE

Instructions

• 1.   Clean the mushrooms, slice them, and sauté them for 5 minutes over high heat in a pan with 2 tablespoons of oil.
• 2.   Drain them if there is any remaining liquid, dry them, and let them cool completely before incorporating them into the batter.
• 3.   Crack the eggs into a bowl, beat them, then gradually add the flour, baking powder, and sweet paprika, mixing vigorously until you obtain a smooth batter.
• 4.   While continuing to stir vigorously, gradually incorporate the cream, oil, and grated Gruyère cheese. Put in the refrigerator for 30 minutes.
• 5.   Preheat the oven to 180°C (350°F).
• 6.   Grease and flour small loaf pans or use silicone molds. Add the mushrooms to the batter and mix well.
• 7.   Divide the batter among the molds, place in the oven, and bake for 25 to 40 minutes depending on the size of the cakes. Cover with aluminum foil as soon as the surface is sufficiently browned.
• 8.   Check the doneness by inserting the tip of a knife into one of the cakes: it should come out clean. Let cool slightly, unmold, and let cool on a wire rack.

Notes & Suggestions

• Smoked salmon variation:
  
  Replace the filling with 250g of smoked salmon, cut into strips.
  Add 2 tablespoons of chopped dill to the batter.
  
  Feta and olive variation:
  Replace the filling with 150g of feta cheese, diced, 60g of pitted and sliced black olives, and 2 oven-dried tomatoes, diced.

Nutritional information *