January 2006 - use this as an accompaniment to your meal, instead of potato, or dress it with a cream cheese whirl for a starter.

Mushroom Loaf

unsalted butter
300g (11 oz) mixed mushrooms, sliced     [I used button & chestnut]
2 shallots, chopped     [from my garden]
180g (6 1/2 oz) plain flour
3 teaspoons baking powder
3 eggs                         [free range, of course]
125ml (4 fl oz) sunflower oil
100 ml (3 1/2 fl oz) milk
100g (3 1/2 oz) grated cheese
1 handful fresh parsley, chopped
salt & pepper

Preheat oven to 180C (350F) gas mark 4.  Grease a 1lb loaf tin and lightly dust with flour.

Heat a knob of butter in a pan, add mushrooms & cook until all the liquid has evaporated.  Add shallots & cook for 1 minute more.  Set aside to cool.

In a large bowl, mix flour & baking powder.  In another bowl, whisk together eggs, oil & milk.  Season.

Pour egg mixture into flour & fold in gently.  Stir in cheese & parsley.  Add mushroom mixture and mix to blend.

Pour into prepared tin & bake for about 50 minutes or until the tip of a knife inserted in the centre of the loaf comes out clean.  Allow to cool in the tin before turning out.

Serves 4 as a main course, 8 as a starter.