Onion and cheese pie with mushroom sauce
Ingredients
For the cake:
- 4 eggs
- 250 ml of liquid cream
- 100 g of grated cheese
- 2 onions
- Salt and pepper
For sauce:
- 150 g of mushrooms
- 10 g of dry mushrooms
- Liquid cream
Let's cook
For the cake:
- Cut the onion to Juliana very fine.
- In a pan, with a splash of oil, Pocha the onion until it is very tender and a golden. Ideally cook it about 20-30 minutes. As more caramelized and golden, more flavor will give the cake.
- Meanwhile, in the blender glass, beat the eggs with liquid cream, grated cheese, salt and pepper.
- Add the caramelized onion.
- Crush the mixture with the help of the hand blender.
- Pour the mixture into a large Plumcake mold (or individual molds, if you prefer, as in our case) suitable for Airfryer.
- Cuece in your air fryer: If you use a single large mold, 25 minutes at 160 ° C. If you make individual cupcakes in Muffin type molds, 15 minutes at 160 ºC.
Before unmold, make sure it's well set. If when you puncture it it comes out liquid, leave it a few more minutes. Keep in mind that times can vary a bit depending on the size of the molds.
For sauce:
- Hydrate for a minimum of 30 minutes the mixture of dry mushrooms of your choice.
- Clean the mushrooms well and cut them into thin sheets.
- Enter them in a hot pan with a splash of oil, along with the mixture of mushrooms.
- Cover about 5 minutes over medium heat.
- Add the liquid cream and lower the intensity of the fire. Let it cook about 5-10 minutes or even when you see that the mixture starts thickening.
- Crush the mixture until you get a very fine sauce.
- It serves the onion cake accompanied by the sauce.
