Preparation

① 🍄 Preparation of the mushrooms

Clean and slice the mushrooms.
Melt the butter in a frying pan and fry the mushrooms with a pinch of salt for 5 to 7 minutes until golden brown. Set aside.
② 🥣 Preparation of the dough

Preheat the oven to 170 ° C (fan-assisted if possible).
In a salad bowl, beat the eggs with the milk and olive oil until smooth.

In another bowl, mix the flour with the baking powder.
Gradually incorporate the liquid mixture into the flour, mixing to avoid lumps.
③ 🧀 Assembly of the cake

Add the grated comté, chopped parsley, salt and pepper to the dough. Mix well.
Crush the hazelnuts (roasted for more flavor).
Incorporate the cooked mushrooms and crushed hazelnuts into the dough. Mix to distribute the ingredients well.
④ 🍞 Cooking

Pour the mixture into a buttered cake tin or one lined with baking paper.
Bake for about 40 minutes at 170°C.
Check the cooking by inserting the blade of a knife in the center of the cake; it should come out clean.
⑤ 🍽️ Tasting

Let the cake cool for a few minutes before unmolding it.
Serve it warm or cold, as an aperitif, starter or accompanied by a green salad.
Enjoy your meal! 🍽️😋