Mushroom cake (torta ai funghi)

10373 CAKE with MUSHROOMS INGREDIENTS for 4 PEOPLE 100 g frozen spinach, 2 onions, 250 g of mushrooms, 600 g of porcini mushrooms, 8 slices of bacon 60 g butter, plus one for the mold, 4 tablespoons chopped parsley, 30 g of breadcrumbs, 4 eggs, lettuce leaves for garnish, salt, pepper.

Blanch spinach for 2 minutes, drain and cut them into strips.

Dry mushrooms with damp cloth, cut the stems to 1 cm from the Chapel and mince.

Slice the porcini with vertical lamellae and the finest mushrooms, chop the rest.

In a saucepan, then grill the bacon for two minutes over high heat; prelevatelo and, in its place, melt chopped onions in the fat was added with 10 g of butter.

Check out these and, in their place, fry the chopped mushrooms for 5 minutes with 10 g of butter; Add salt, pepper and add the bacon.

Preheat oven to 180° Stir lard, chopped onions, mushrooms and spinach and parsley; Grease a mould for souffl ', sprinkle with the breadcrumbs and keep it aside in a cool place.

In another golden casserole mushroom strips in the rest of the butter with salt and pepper and let cool.

Beat the eggs with salt and pepper and add the 2/3 of the lard-based compound.

Cover the bottom and the walls of the mold with some mushroom lamella, pour a layer of mushrooms, cover and repeat ending with fungi.

Compress and nappate with the rest of the omelet; place the mold in another upper diameter mold, pour in the latter water up to 2/3 of the height and cook for 30 minutes in a hot oven in a Bain-Marie.

Let stand for 10 minutes before unmould the cake on a serving platter garnished with green salad.

Decorated with mushrooms and fresh herbs.