Wild mushroom & potato cake
Wild mushroom & potato cake is a side dish that serves 8. One serving contains 236 calories, 5g of protein, and 14g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of porcini mushrooms, potato, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. 42 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. If you like this recipe, you might also like recipes such as Wild-Mushroom and Potato Stew, Potato & wild mushroom melt, and Wild Mushroom & Potato Pizzan on Whole Grain Naan.
Heat oven to 200C/fan 180C/gas
tip the mushrooms into a bowl and pour over boiling water to just cover them. Leave to cool, then drain (reserve the stock for another time), squeezing out excess liquid.
Heat about a fifth of the butter in a pan and stew the garlic over a low heat for 3-4 mins. Throw in the mushrooms and continue to cook for 15-20 mins until tender. Season well and set aside.
Peel and slice the potatoes (don't wash them, as the starch holds the cake together). Butter a 20cm ovenproof pan, then overlap a layer of potatoes on the bottom. Build up the cake with layers of potato, scatterings of mushroom, dots of butter and seasoning, finishing with a layer of potatoes. Cover with foil and bake for 50-60 mins, until a knife slides into the cake easily.
Remove from the oven, run a knife around the outside to make sure it doesn't stick, then leave to relax for at least 5 mins. Carefully invert onto a baking tray, cool and keep in the fridge. To serve, heat in the oven until piping hot and cut into wedges.