MUSHROOM CAKE

Ingredients:

500 Gr. Flour

500 Gr. Pore mushrooms

extra virgin olive oil

garlic and parsley

Mix the flour and oil and let the dough stand for one hour. Wash the mushrooms, slice and brown them in extra virgin olive oil, add a minced garlic clove and one or two cloves more, as you like it.

Add the chopped parsley and let the mushrooms fry at a low heat for 15 minutes, as if you were cooking them according to the "a funghetto" recipe (diced and sautéd mushrooms with garlic and parsley). Add the needed salt.

Work a thin pastry and lay it on the bottom of a low-rimmed roasting pan you already oiled with extra virgin olive oil. Let the oil spill over and pour the mushrooms into the pan. Lay another thin pastry onto the mushrooms and oil it with extra virgin olive oil, lay more thin pastries (up to 4 or 5) and oil each one of them. Shape the trim of the cake. The mushrooms cake is not to rise. Cook in the oven at a low heat.

This recipe comes from Savona’ s inland.