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This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 1/4 cups mixed wi1d mushrooms (oyster, button and capes), finely chopped
1/4 cup enoki mushrooms, coarsely chopped
1/2 cups thick cream
1 tsp. garlic powder
1 tsp. savory
1 cup Boursault cheese, crumbled
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend oyster mushrooms, button mushrooms, capes mushrooms, cream, garlic powder, savory and Boursault cheese until smooth. Fold in enoki mushrooms.
Cut scone in half horizontally. Spoon on mushroom mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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