Ingredients:

4 eggs

2/3 cup water

1/3 cup vegetable oil

1/2 cup grated cheese 

6 Oz cubed provolone cheese, from deli

12 Oz Italian sausage, fresh

6 Oz mushrooms, sliced

2 TBSP olive oil

1 1/2 tsp salt

1 tsp sugar

2/3 cup corn starch

2 2/3 cups flour

2 tsp baking powder 

Ground pepper to taste

Directions:

Preheat oven to 375F.

Grease and flour a Bundt pan and set aside.

Mix flour and baking powder and set aside.

Remove casing from sausage and crumble in a sauté pan.

Place over medium heat to brown, stirring often to avoid sticking.

Remove sausage crumbles and place on a plate lined with paper towels. Set aside.

Pour the olive oil in sauté pan.

Allow oil to warm up a bit over medium heat.

Add sliced mushrooms.

Sauté until mushrooms are wilted.

Place cooked mushrooms on another plate lined with paper towels and set aside.

Place the eggs in a large bowl.

Add salt, pepper and sugar and beat with handheld mixer.

Add oil, water, grated cheese and corn starch.

Beat with mixer until fully incorporated.

Add flour with baking powder, a little at a time, while continuing to beat.

You should have a thick and semisolid batter at this point.

If it’s thin, add a bit more flour.

Finally add the drained sausage, drained mushrooms and cubed provolone to the batter.

This step is done by hand with a spatula, making sure these final ingredients are evenly distributed throughout the batter.

Carefully spoon batter into prepared Bundt pan.

Try to make sure batter is even in the pan.

Bake in preheated oven for 45 to 55 minutes or until golden brown.

Serve warm with a glass of wine. Salute! 

TIPS:

Buy provolone at supermarket deli in 2 thick slices and then proceed to cube it in small chunks.

You may substitute the Italian sausage with chicken sausage if you want. For a vegetarian version, omit the sausage and add more mushrooms and extra provolone.

I use mixed grated cheese (Parmesan and Romano) for more flavor but you can use whatever you have on hand.