Wild mushroom & potato cake

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1. Heat oven to 200C/fan 180C/gas 6. 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.
2. 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.
3. 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.

245 kcalories, protein 6g, carbohydrate 22g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.31 g

Latest comments and suggestions

• jbs1600

  06 November 2007

  jbs1600 commented on this recipe

  My comment is that there seems no way to save this recipe to my folder. Cabn anyone help me with this. I love the recipe.

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• Avril

  29 March 2008

  Avril commented on this recipe

  Not tried yet.I`ve not been so well so I`m saving recipes for the future. I`ll probably cut down the fat.

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• Maris

  28 May 2008

  Maris rated and commented on this recipe

  

  Delicious and so quick to prepare. I've done this several times and i intend to do it again.

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• Tara

  16 June 2008

  Tara commented on this recipe

  This was the most gorgeous side dish! Everyone raved about it and asked for the recipe. I used the stock from rehydrating the mushroms as the basis for the gravy and it was a big hit. My in laws were still drooling about it 3 days later. Excellent and so easy to make.

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• NixKitz

  15 February 2009

  NixKitz rated and commented on this recipe

  

  Flavour wise this dish is stunning but the 'cake' fell apart on serving so visually it was disappointing. What am I doing wrong?

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• Marianne

  22 February 2009

  Marianne rated and commented on this recipe

  

  Made this last night - with frozen cepes instead of dried, which are less gritty - and it got an all-round thumbs-up. Got over the turning-out problem by putting a baking parchment circle at the bottom of the buttered tin, and buttering that also. Then after the rest it simply peels off. Really good and tasty - and as you suggest, perfect with the shanks.

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• FARIDAH

  22 February 2009

  FARIDAH commented on this recipe

  I have made this a couple of times and am planning on making it again soon. I use a loose bottom cake tin with high sides to make it in, then it just pops out and you can serve it on the base. Its very rich and fattening but its the butter that makes it so delicious. Fabulous with the lamb shanks and very impressive when you present it.

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• An-chan

  27 March 2009

  An-chan commented on this recipe

  I made this with shiitake instead of porcini (I'm in Japan and porcini are ridiculously expensive here) and it was delicious. I'll also use less butter next time.

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• yummy

  19 April 2009

  yummy rated and commented on this recipe

  

  Wow really gorgeous! Had it with lamb shank last night. It was totally delicious!

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• Smoothiestar

  21 April 2009

  Smoothiestar rated and commented on this recipe

  

  This is delicious!Made this with my mum as I'm 12 and all of the family gave a thumbs-up even the dog who got to lick the dishes!

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• coloratura

  25 April 2009

  coloratura rated and commented on this recipe

  

  Made this for first time today - for tomorrow, so not tasted yet. Used loose bottomed tin and butter oozed out everywhere! Porcini mushrooms very expensive! What can I used instead? It didn't look very neat, but probably will be better next time. Any tips would be welcome. I want to make it for a lunch party for 8 on Saturday next, with braised lamb shanks.

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Ingredients

• 100g dried porcini mushrooms
• 140g butter
• 2 garlic cloves, finely chopped
• 1kg large potatoes

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 35 mins

Cook min 1 hr 25 mins

Vegetarian

Ingredients

• 100g dried porcini mushrooms
• 140g butter
• 2 garlic cloves, finely chopped
• 1kg large potatoes

245 kcalories, protein 6g, carbohydrate 22g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.31 g

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