Wild mushroom & potato cake

Wild mushroom & potato cake

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

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

More effort

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

  • Vegetarian

Nutrition:

  • kcal245
  • fat15g
  • saturates9g
  • carbs22g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g dried porcini mushrooms
  • 140g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, finely chopped
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1kg large potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8katherine
25th Apr, 2009
3.05
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.
smoothiestar
21st Apr, 2009
5.05
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!
emmylou29
19th Apr, 2009
5.05
Wow really gorgeous! Had it with lamb shank last night. It was totally delicious!
fukutome
27th Mar, 2009
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.
faridah
22nd Feb, 2009
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.
mariannew
22nd Feb, 2009
5.05
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.
nixkitz
15th Feb, 2009
4.05
Flavour wise this dish is stunning but the 'cake' fell apart on serving so visually it was disappointing. What am I doing wrong?
tarake
16th Jun, 2008
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.
marisellul
28th May, 2008
5.05
Delicious and so quick to prepare. I've done this several times and i intend to do it again.
longtall70
29th Mar, 2008
Not tried yet.I`ve not been so well so I`m saving recipes for the future. I`ll probably cut down the fat.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.