This Savory Button Mushroom Breakfast Bundt Cake is a fall twist on the classic savory bundt cake. It's a delicious and savory rustic treat, perfect as a breakfast meal or for brunch time, but also perfect for a festive buffet or a day trip.
It's very simple to make. Simply mix the beaten eggs, flour, potato starch, whole milk, a sachet of instant yeast, and a pinch of salt and pepper in a large bowl. Once you've obtained a thick, creamy mixture, add the diced scamorza cheese, grated Parmesan cheese, and mushrooms (previously sautéed in a separate pan with a mixture of garlic, oil, and parsley), along with the diced sweet bacon. Bake the mixture at 350°F/180°C in a greased and floured ring mold for about 40 minutes. The result will be a savory pie with a melt-in-the-mouth feel, perfect for enjoying warm or at room temperature, or as a stand-alone dish with a side of gratinated vegetables.
Ingredients
How to Make Savory Button Mushroom Bundt Cake
In a non-stick pan, brown the garlic with the extra virgin olive oil and chopped parsley.
In a non-stick pan, brown the garlic with the extra virgin olive oil and chopped parsley.
Clean the mushrooms and cut them into pieces.
Clean the mushrooms and cut them into pieces.
Pour the mushrooms and diced bacon into the pan with the soffritto.
Pour the mushrooms and diced bacon into the pan with the soffritto.
Let it cook on a high flame for about 10 minutes, stirring occasionally with a wooden spoon.
Let it cook on a high flame for about 10 minutes, stirring occasionally with a wooden spoon.
Meanwhile, break the eggs into a large bowl.
Meanwhile, break the eggs into a large bowl.
Beat them with the prongs of a fork.
Beat them with the prongs of a fork.
Pour the milk and mix carefully.
Pour the milk and mix carefully.
Combine the flour, previously sifted with the potato starch and the instant yeast.
Combine the flour, previously sifted with the potato starch and the instant yeast.
Season with salt and pepper.
Season with salt and pepper.
Incorporate the powders with a spatula.
Incorporate the powders with a spatula.
Once the cooking time is up, add the sautéed mushrooms with the bacon.
Once the cooking time is up, add the sautéed mushrooms with the bacon.
Finish with diced scamorza cheese and grated Parmesan cheese.
Finish with diced scamorza cheese and grated Parmesan cheese.
Mix well.
Mix well.
Transfer the thick and creamy mixture obtained into a 22 cm diameter donut mould, well oiled and floured, level the surface with a spatula and place in a hot oven at 350°F/180°C for about 40 minutes.
Transfer the thick and creamy mixture obtained into a 22 cm diameter donut mould, well oiled and floured, level the surface with a spatula and place in a hot oven at 350°F/180°C for about 40 minutes.
Once the cooking time is up, take the rustic dish out of the oven and let it cool.
Once the cooking time is up, take the rustic dish out of the oven and let it cool.
Unmold the savory mushroom donut onto a serving plate, bring to the table and serve. Enjoy!
Unmold the savory mushroom donut onto a serving plate, bring to the table and serve. Enjoy!
Savory Mushroom Bundt Cake Variations
We have chosen button mushrooms, with a delicate flavor and easily available all year round, but if you prefer, you can opt for the more prized porcini mushrooms, or for mixed mushrooms, fresh or frozen.
Depending on the time of year, you can replace the mushrooms with turnip tops, peas, roasted pepper fillets or cherry tomato wedges, you can use grated provola, mozzarella, caciocavallo or pecorino instead of scamorza and parmesan, or you can try an even richer version and add crumbled sausage, sun-dried tomatoes in oil and sliced black olives.
If, however, there are vegetarian guests among the diners, it will be sufficient to omit the cured meat and then proceed as per our instructions.
Storage Instructions
The savory mushroom ring cake can be stored in the refrigerator, in an airtight container, for up to 1-2 days. Alternatively, you can cut it into slices, place them in freezer bags, and thaw them when needed.
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