Chanterelle mushroom & breadcrumb cake
As I happened to have a large amount of chanterelles, I decided to try something new instead of the regular chanterelle mushroom sauce. This recipe is a veganized and slightly modified version of the mushroom cake at an Estonian online recipe collection.
Ingredients
400-500 g chanterelle mushrooms
2 onions (I used 1 white and 1 red onion)
10-12 slices of dark bread (I used rye bread without seeds and grains)
salt and black pepper
oil for frying
400 g soy mayonnaise
Directions
Chop one (white) onion and fry it in a large saucepan until golden brown. Chop the chanterelles and add to the onion. Sprinkle some salt on the mushrooms and heat until the liquid has come out of the mushrooms. Remove from the heat. Meanwhile, crumble the bread in a food processor or blender. Fry the breadcrums in a few tablespoons of oil until they have turned slightly crispy. Slice the other (red) onion and mix the fried mushrooms, breadcrums and onion in a large dish. Add some black pepper and more salt if necessary. Add the soy mayonnaise and mix thoroughly. Fill a large round dish (or several small ones) tightly with the mixture and cover them. Keep the dishes in the fridge a few hours. Before serving, turn the dish(es) upside down on a plate and shake them a bit to take out the cake.
