Mushroom Feta Pistachio Cake (Print Version)
# Ingredients:
→ For the Base
01 -
1/2 cup finely diced pistachios
02 -
1/4 cup broken up feta cheese
03 -
1/4 cup shredded Parmesan
04 -
1/2 cup bread bits
05 -
2 tbsp melted butter
→ For the Mixture
06 -
2 cups tiny chopped mushrooms
07 -
1 tbsp olive oil
08 -
2 minced garlic cloves
09 -
450g softened cream cheese
10 -
1/2 cup tangy sour cream
11 -
2 eggs
12 -
1/4 cup shredded Parmesan
13 -
Salt and pepper as needed
14 -
Sprigs of thyme for topping
# Instructions:
01 -
Get your oven hot at 175°C. Mix together the diced pistachios, broken feta, Parmesan, bread bits, and melted butter in a bowl. Push this mix down into a springform pan to make your base. Pop it in the oven for 10 minutes till it's golden then pull it out.
02 -
Put some olive oil in a pan on medium heat. Throw in mushrooms and garlic, cooking them till they're soft and not watery anymore, about 5-7 minutes. Let them cool a bit.
03 -
Grab another bowl and whip up the softened cream cheese, sour cream, eggs, and shredded Parmesan until they're all smooth together. Add your cooked mushrooms and throw in some salt and pepper.
04 -
Dump your mushroom mix over the baked base. Flatten the top with a spatula. Stick it back in the oven for 35-40 minutes until it's set and slightly golden on top.
05 -
Let it sit for 10 minutes to cool down. Add some thyme on top and sprinkle with extra chopped pistachios. You can eat it warm or when it's cooled to room temp.
# Notes:
01 -
This tasty savory treat works great as a starter or with a green salad for a light meal.
02 -
You can make this a whole day early and keep it in the fridge - just don't serve it cold.