Recipes, Entrées

Mushroom & Époisses Mini Muffins

Mushroom & Époisses Mini Muffins

For 12 mini muffins

Difficulty: easy

Price: affordable

Preparation time: 20 minutes

Resting time: 30 minutes

Cooking time: 12 minutes

Ingredients

  • 200 g of T55 flour

  • 1 tsp baking powder

  • 1 pinch of fine salt

  • 2 whole eggs

  • 100 ml of whole milk

  • 80 ml of neutral oil

  • 50 ml of heavy cream (35% fat)

  • 150 g of button mushrooms

  • 100 g of Époisses AOP cheese (rind removed, centre cut into small cubes)

  • 1 shallot, finely chopped

  • 1 tbsp of chopped flat-leaf parsley

  • 1 tbsp of olive oil

  • Freshly ground black pepper

Ustensils

Preparation

Sweat the shallot in the olive oil over low heat for 3 minutes.

Add the chopped mushrooms and increase the heat until all the moisture has evaporated. Season with salt and pepper, then leave to cool completely.

Mix the flour, baking powder and salt in a mixing bowl.

In a second mixing bowl, whisk together the eggs, milk, neutral oil and cream.

Pour the wet ingredients into the dry ingredients all at once and gently fold together with a spatula until just combined.

Fold in the cooled mushrooms, diced Époisses AOP cheese and parsley.

Cover with cling film and refrigerate for 30 minutes.

Preheat the oven to 190°C (375°F).

Grease the mini muffin cups and fill each one two-thirds full.

Bake for 10–12 minutes, until golden on top.

Leave to cool in the tray for 5 minutes before removing the mini muffins.

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