Mushroom and pecan cake

Mushrooms are transformed into a rich and savoury bake in Simon Rimmer's creative recipe for a tasty vegetarian dish
By Simon Rimmer
Mushroom and pecan cake
  • Rating:
  • Serves: makes 14 portions
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the cake

  • 1 tbsp vegetable oil
  • 75 g butter
  • 700 g button mushrooms, or field, chopped
  • 1 pinches black pepper
  • 200 g pecans, shelled
  • 225 ml double cream
  • 3 eggs
  • 100 g peas, tinned or frozen
  • 175 g parmesan, finely grated

For the chutney

  • 1 tbsp olive oil
  • 4 red onions, finely chopped
  • 75 ml red wine vinegar
  • 1 clove garlic, crushed
  • 1 tbsp chilli paste
  • 75 g brown sugar


1. Preheat the oven to 200ÂșC/gas 6. Heat the oil and butter in a frying pan. Add the mushrooms and shallots and fry until softened, around 5 minutes. 2. Season with salt and freshly ground pepper. Puree half of the fried mushrooms to a paste with half the pecans. 3. Combine this paste with the remaining fried mushrooms, pecans, cream, eggs, peas, and half the Parmesan. 4. Grease a 20cm cake tin and dust with a little of the grated Parmesan. 5. Spoon the mixture into the tin, top with the rest of the Parmesan and bake in the oven for 45 minutes until set. Allow to cool and turn out on to a wire rack. 6. Meanwhile, make the chutney. Heat the olive oil in a heavy-based saucepan. Add the red onions and fry gently until softened, around 10 minutes. Add the vinegar, garlic, chilli paste and sugar, fry gently for 35 minutes, stirring often. 7. Serve a spoonful of the chutney with a big wedge of the cake and a little dressed leaf.

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