What to cook from frozen mushrooms

You should start with mushrooms, as they need to cool down before it's time to add them to the dough. We need a whole cup of defrosted mushrooms. I took a slightly larger cup, about 300 milliliters.

Cut the mushrooms into small pieces. They don't need to be finely chopped, let them be pieces of approximately one centimeter. Peel the onions and cut them into small cubes. Heat a pan, pour in two tablespoons of vegetable oil, and fry the onions, stirring constantly, for about a minute until lightly golden. Then push it to the edge of the pan and add the mushrooms. Fry them for another minute. Then mix everything and fry for a couple more minutes. Add tomato paste and fry for another minute. Add salt, pepper, dried sweet paprika (not spicy!), and chopped fresh parsley. Stir and fry for another minute. Turn off the heat and, without covering with a lid, set aside, preferably in a cool place. For me, it's a balcony, as it's only plus six degrees outside.

Before starting to beat the eggs, prepare all the other ingredients for the dough. Sift the flour with baking soda and baking powder into a bowl. I add both. I never extinguish the soda, as there will be an acidic environment in the dough - sour cream, so it will extinguish right there. You can just add 1 teaspoon of baking powder. Grate the cheese on a beet or carrot grater.

It's time for the eggs. Be sure to wash them to protect yourself from salmonella. The weight of each egg is approximately 65-67 grams. Break the eggs into a bowl.

Next, you need to beat them very well until they become white, fluffy, and airy. Take a mixer (I have a regular hand mixer) and start beating. I deliberately timed it - it took me eight minutes to beat everything on maximum speed. The volume increased about three times. Measure 70 grams of vegetable (or olive) oil. While continuing to beat (reduce the speed to medium), slowly pour in the oil and add a pinch of salt. Preheat the oven to 170 degrees Celsius.

Set the mixer to the lowest speed and add sour cream, then after a couple of turns of the mixer, add the flour. Stir for just a few seconds and turn it off. Add the cheese, mushrooms, and mix them with a spoon. Mix quickly and gently, but no more than necessary, as the air bubbles burst and the cake may become less airy. Pour everything into a baking pan. If you have a silicone pan, simply pour the batter into it. Line all other pans with parchment paper (better to be safe).

Place the pan in the preheated oven. If it hasn't fully heated yet, it's okay. Bake for approximately 35-40 minutes. Check by piercing the cake with a wooden stick, if it comes out dry, then it's ready. Let the cake sit for about 15 minutes with the oven door open. It will definitely settle a bit, but don't worry, it will still remain tender and delicious in the middle, something like a soufflé. Enjoy it warm, it's also amazing when it's cold! Bon appétit!