Wild mushroom & potato cake

Wild mushroom & potato cake

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(11 ratings)

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Cooking time

Prep: 35 mins Cook: 1 hr, 25 mins Make up to one day ahead

Skill level

Moderately easy

Servings

Serves 8

This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
245
protein
6g
carbs
22g
fat
15g
saturates
9g
fibre
3g
sugar
1g
salt
0.31g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, October 2006

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Comments

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jbs1600's picture

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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