A variation on the traditional snickerdoodle with cake and pumpkin flavors. With a swirl of brown sugar and cinnamon running through it, this cake has a somewhat crisp outside, a soft, pumpkin-flavored middle, and both. It requires some patience and dexterity to put together, but it’s worth the extra work.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 ½ pounds assorted sliced wild mushrooms
- salt
- 2 tablespoons chopped fresh flat-leaf parsley, or more to taste
- 1 splash dry white wine
- ½ cup heavy whipping cream, or more to taste
Instructions
- Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 68 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |