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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.