This saffron-flavoured mushroom and cheese loaf is a well-balanced savoury treat. Works great as brunch, a light lunch, or as part of a starter or a crowd-pleasing aperitivo. The key to success is simple: just make sure the mushrooms are very well squeezed and the saffron properly infused, so every bite is moist, flavourful, and aromatic.

Serves: 6-8 slices (up to 10 for buffet portions), Prep time 15-20 mins, Baking time approx. 40 mins, Resting 10 mins

  • 2 large eggs

  • 100 ml milk, lukewarm (½ cup)

  • 80 ml light olive oil or vegetable oil (⅓ cup)

  • 200 g plain flour / all-purpose flour (1⅔ cups)

  • 16 g instant baking powder (4 tsp)

  • A pinch of baking soda (optional)

  • 100 g cooked ham, diced (about 1 cup)

  • 120 g provola or scamorza, diced (about 1 cup)

  • 50 g grated Parmigiano (½ cup packed)

  • 100–150 g button mushrooms, previously cooked, well drained

  • 1 sachet saffron

  • Salt, to taste

  • Freshly grated nutmeg

  • Freshly ground black pepper

For the topping:

  • Shaved Parmigiano 

  • A light drizzle of extra virgin olive oil (EVOO)

Method

  1. Preheat the oven (static) to 180°C / 350°F / Gas 4. 
    Line a 22 x 10 cm (9 x 4 inch) loaf tin with baking paper (lightly dampened and squeezed works perfectly).

  2. Warm the milk slightly (it should be just lukewarm, not hot).
    Stir in the saffron and let infuse for 5–10 minutes.

  3. In a large bowl, whisk the eggs with the oil until lightly emulsified.
    Add the saffron milk and mix.

  4. Sift together the flour, baking powder and baking soda.

  5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

  6. Stir in the ham, diced cheese, grated Parmigiano and well-squeezed mushrooms.

  7. Season with pepper, nutmeg and a small amount of salt (the cheeses and ham are already savoury).

  8. Transfer the batter to the prepared tin and level the top.

  9. Sprinkle shaved Parmigiano over the surface and drizzle lightly with olive oil.

  10. Bake for 40–45 minutes, until golden and a skewer inserted in the centre comes out clean.

  11. Rest before removing from the tin. Cool your saffron-flavoured mushroom and cheese loaf slightly before slicing.

💡 Tips

1: Make sure the mushrooms are very well squeezed to avoid excess moisture.

2: Infuse the saffron in warm milk for 5–10 minutes to release full flavour and colour.

3: If the inside is soft but not raw, the loaf’s structure is perfect!

4: Let the loaf rest 10–15 minutes before slicing for easier cutting and better texture.

 

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