Wild mushroom & potato cake

Name: Wild mushroom & potato cake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 100 grams dried porcini mushrooms; 140 grams butter; 2 garlic cloves, finely chopped; 1 kg potato

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.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Mushrooms

Stock

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Mushrooms

Butter

Garlic

Stew

Equipment you will use

Frying Pan

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.

Ingredients you will need

Seasoning

Mushrooms

Potato

Butter

Starch

Equipment you will use

Oven

Knife

Aluminum Foil

Frying Pan

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.

Equipment you will use

Baking Pan