Wild mushroom & potato cake

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Results 1-20

• 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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• LizMacau88

  26 May 2010

  LizMacau88 commented on this recipe

  I can't seem to save it either

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• BabyGiraffe

  02 October 2010

  BabyGiraffe rated and commented on this recipe

  

  Tried, tested, failed :-S

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• Miss Winston

  06 October 2010

  Miss Winston commented on this recipe

  Can anyone verify that 100g of dried mushrooms is correct? Re-hydrated this is about 800g of mushrooms. Also, this type of mushroom is quite expensive, almost $60 for 100g dried! My gut tells me that this should have been 100g re-hydrated (about 12g dry). If the measurement is correct, does anyone have any substitution suggestions to make this dish more economical? thank you!

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• JBus

  04 January 2011

  JBus rated and commented on this recipe

  

  Made for New Year's and had no problem with the dish, it turned out the pan perfectly and was able to reheat without a problem. It was delicious, guests enjoyed it very much.

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• Reggie cat

  06 May 2011

  Reggie cat commented on this recipe

  Has anyone tried making this as a main with something else added as well as mushrooms - maybe some nice parmaa ham - then serving it with a salad? Looks a bit rich for a side dish!

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• Teresah

  19 July 2011

  Teresah commented on this recipe

  I cant seem to save any recipes :(

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• susieone

  01 December 2012

  susieone rated and commented on this recipe

  

  I cooked this last night and there was nothing left!! It was delicious. However, I used only a small amount of dried porchinis (about 15g) and added some chopped mixed mushrooms - I didn't weigh them but probably about 250 - 300 g - for the last 10 minutes of cooking. I cooked the mushroom mixture until it was drying. Frankly, that was a lovely depth of flavour and I wouldn't have liked all porchinis. So perhaps this is the answer for Miss Winston's request for a more economical recipe. I had no problems with the cake turning out - it looked lovely with the "top" lightly browned. (For those who have trouble with "leakage" when using a loose based tin - put it on a baking tray. Fortunately, I did and there was slight leakage. Nothing much but I wouldn't have liked to have had it dribbled in the oven!!)

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• sg

  06 March 2013

  sg commented on this recipe

  We do not like the texture of rehydrated dried mushrooms. Has anyone made this with fresh mushrooms

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• florellascherer54

  25 March 2013

  florellascherer54 commented on this recipe

  upto I looked at the paycheck which said $9943, I be certain ...that...my best friend was realy bringing home money in their spare time on their apple labtop.. there brothers friend haz done this for only nineteen months and at present paid for the depts on there place and purchased Lotus Carlton. this is where I went, +++++++++++ bit90.com +++++++++++

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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 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, sugar 1g, salt 0.31 g

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