Wild mushroom & potato cake

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Good Food

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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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Ingredients

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

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Difficulty and servings

Serves 8

Preperation 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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