It turned out really well. You could add some nutmeg or thyme or another herb (chives would be nice as well). Swiss cheese would also be good here, but I used what I had on hand.
Mushroom-Parmesan Quick Bread
·
2 1/2
cups all-purpose flour
·
2 1/4
teaspoons baking powder
·
1/2
teaspoon fine salt
·
1/4
teaspoon baking soda
·
1/4
teaspoon freshly ground black pepper
·
1 cup shredded
or grated Parmesan cheese
·
1 1/4
cups mushrooms, finely diced (I used a large portobello cap)
·
1 medium only,
finely diced (about a cup or a little over)
·
2 large eggs
·
1 ¼ cups
buttermilk
·
4
tablespoons unsalted butter (1/2 stick), melted, plus more for
coating the pan
·
2 tablespoons
butter or olive oil for mushrooms and onions
·
Preheat the
oven to 350. Grease a 9 x 5 loaf pan and
set aside.
·
Heat a skillet
over medium heat. Gently cook onions and
mushrooms until tender, about 8 minutes.
·
In one bowl,
mix together dry ingredients – flour, baking soda, baking powder, salt,
pepper. Add Parmesan.
·
In another bowl
or large measuring cup, combine milk (if using regular milk, use about ¾ cup),
eggs, and butter. Whisk until smooth.
·
Add the wet
ingredients to the dry. Stir in mushroom
and onion mixture. Do not overmix.
·
Using a
spatula, scrap the batter into the loaf pan. Smooth out the top. Bake in preheated oven for 45-55 minutes, or
until toothpick inserted in the middle comes out clean.
·
Cool in the pan
for 10 minutes before transferring to a wire rack to finish cooling.
There was a teensy little piece left over from the potluck. All in all, I think it was a success. It had a great mushroom flavor, and the Parmesan really stood out, too. Delicious!
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