1. Chop mushrooms into
small pieces, cook with some oil and a pinch of salt until dry.
2. Mix a portion of cold
soya milk residue with 50 gm flour and 10 gm baking powder, a pinch of salt,
black pepper, 50 gm of shredded Gruyere cheese, one egg and cooled mushroom.
3. Pour into an oiled
baking dish, sprinkle 20 gm of shredded Gruyere cheese on the surface. Bake at
200˚C until both top and bottom is golden brown, around 20 minutes.
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