Preparation:
Preheat your oven to 180°C (350°F). Grease and flour a loaf pan or line it with parchment paper for easy removal.
Sauté the Mushrooms:
In a skillet, heat a little olive oil over medium heat. Sauté the sliced mushrooms until they are golden and their moisture has evaporated. Season with a pinch of salt and pepper. Set aside to cool slightly.
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and a pinch of salt. Whisk together until well mixed.
Mix Wet Ingredients:
In another bowl, whisk together the eggs, milk, and olive oil until smooth and well combined.
Combine Mixtures:
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; some lumps are perfectly fine.
Add Fillings:
Fold in the sautéed mushrooms, grated Comté cheese, and chopped hazelnuts into the batter. Mix just until they are evenly distributed.
Bake:
