Savory Loaf with Mushrooms, Sausages and Cheese

From the beginning of the month, while walking my dog, I have spotted a cluster of daffodils on the side of the trail, just starting to merge from under a thick blanket of dead leaves, protected from north winds by the low branches of pine trees growing behind them, and basking in the sun all day. Their half-inch bright green leaves shooting straight up toward the sky entered my peripheral vision as I stood idle, waiting for my dog to decide what best smelling spot to pose himself on. He is all nose, I am all eyes, so we are a perfect team: his olfactive indecisions give me time for the discovery of wonders.

Thus the daffodils. I have watched them grow all through the month, sometimes exhorting them to be strong, to hang in there, knowing that, this being still March after all, there would be a wintry squall hitting us in the near future. And it did hit us, and what little fell covered the roads and my daffodil flowers became almost invisible, so weighed down were they by a heavy triangular white cap that buried them deep in the snow.

Who would have thought that three days later, they were shooting straight up again as if nothing had happened. I looked at them. My dog looked at me as if to say: “You see, you can do it too!” So I straightened my back, did a little dancing step forward and called back to him: “Hurry up, we have to bake!”

Savory Loaf with Mushrooms, Sausages and Cheese

Cuisine French


  • 8 oz mushrooms
  • 1 small garlic clove
  • 3 eggs
  • cups flour
  • 2 tsp baking powder
  • ¼ cup regular oil
  • ½ cup warm milk
  • ¾ cup Parmesan cheese
  • ½ cup cooked vegetarian sausages, sliced thinly (about 3 or 4 small sausages)
  • ¾ cup Jarlsberg cheese
  • 1 tbsp mustard
  • salt and pepper to taste


  • Turn on the oven to 350 degree F
  • Remove the stems from the mushrooms, wash the caps and slice them thinly. Sautée them in a frying pan with one tbsp vegetable oil and the grated garlic until all the liquid has evaporated. Take the mushrooms out and save them in a bowl. Add salt and pepper to taste.
  • Sautée the sausages in the same frying pan with a little bit of added oil. Cook 5 or 10 minutes, until lightly brown. Take them out and slice them thinly. Add them to the cooked mushrooms. Add the grated Parmesan to the mushroom/sausage mixture. Check the seasoning.
  • In another bowl, mix the eggs, the mustard, the oil, the warm milk and the flour until smooth. Add the Jarlsberg and mix again, then add the mushroom/Parmesan/sausage mixture.
  • Adjust seasoning if necessary.
  • Pour the thick batter in one 5’x 9’ baking loaf mold coated with butter and flour ( or two 3’x 6’ pans) and bake for 40 min to one hour for the big pans and 20 min to 1/2 hour for the small ones, or until a toothpick inserted in the center of the batter comes out clean and dry.


Oven temperatures vary a great deal and so do baking times. If a recipe gives you one hour baking time, start doing the toothpick test 20 minutes before it’s due to be done. Moreover, anything taken out of the oven but left in the hot pan will keep on baking for a few additional minutes.