It turned out really well. You could add some nutmeg or thyme or another herb (chives would be nice as well). Swiss cheese would also be good here, but I used what I had on hand.
Mushroom-Parmesan Quick Bread
· 2 1/2 cups all-purpose flour
· 2 1/4 teaspoons baking powder
· 1/2 teaspoon fine salt
· 1/4 teaspoon baking soda
· 1/4 teaspoon freshly ground black pepper
· 1 cup shredded or grated Parmesan cheese
· 1 1/4 cups mushrooms, finely diced (I used a large portobello cap)
· 1 medium only, finely diced (about a cup or a little over)
· 2 large eggs
· 1 ¼ cups buttermilk
· 4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan
· 2 tablespoons butter or olive oil for mushrooms and onions
· Preheat the oven to 350. Grease a 9 x 5 loaf pan and set aside.
· Heat a skillet over medium heat. Gently cook onions and mushrooms until tender, about 8 minutes.
· In one bowl, mix together dry ingredients – flour, baking soda, baking powder, salt, pepper. Add Parmesan.
· In another bowl or large measuring cup, combine milk (if using regular milk, use about ¾ cup), eggs, and butter. Whisk until smooth.
· Add the wet ingredients to the dry. Stir in mushroom and onion mixture. Do not overmix.
· Using a spatula, scrap the batter into the loaf pan. Smooth out the top. Bake in preheated oven for 45-55 minutes, or until toothpick inserted in the middle comes out clean.
· Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
There was a teensy little piece left over from the potluck. All in all, I think it was a success. It had a great mushroom flavor, and the Parmesan really stood out, too. Delicious!