Potato & mushroom torte
Wild mushrooms and Parma ham make a simple potato cake luxurious. Enjoy as a side or as a main dish with green salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 1 hr 10 mins
- Heat the oven to 200C/fan 180C/gas 6. In a pan, gently cook the shallots in the butter without colouring for about 10 minutes. Add the mushrooms and cook for another 10 minutes, until softened. Deglaze the pan with the Madeira and bubble up so the liquid evaporates completely. Add the ham, green peppercorns and tarragon, season and remove from the heat.
- Using a mandolin or very sharp knife, cut the potatoes into thin rounds. Season generously and toss in 3 tbsp olive oil. It's very important not to put the potato slices into water at any stage, or the starch will be lost. Take a non-stick, ovenproof frying pan, approx 25cm across the top, and start layering the potatoes in the bottom, remembering that the first layer, once cooked and flipped over, will be the presented side.
- Layer in the potato halfway up the pan. Add the mushroom filling, keeping it a little in from the edge, then continue until all the potato is used. Press down then slide into the oven for 40-50 minutes until cooked. Allow to cool a little then carefully invert the torte onto a chopping board. Cut into wedges and serve with a green salad or as a accompaniment to a main dish.
PER SERVING
328 kcalories, protein 11.3g, carbohydrate 30.8g, fat 17.9 g, saturated fat 6.2g, fibre 2.9g, salt 1.33 g
Recipe from olive magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/786653/
http://www.bbcgoodfood.com/recipes/786653/
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Ingredients
- 3 shallots , peeled and diced
- 30g salted butter
- 500g mixed wild mushrooms , cleaned and sliced into similar sizes
- splash Madeira
- 6 slices Parma or Bayonne ham , rolled then sliced into thin strips
- 1 tbsp green peppercorns
- 1 tbsp chopped tarragon
- 6 Maris Piper potatoes , peeled
- 3 tbsp olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 1 hr 10 mins
Ingredients
- 3 shallots , peeled and diced
- 30g salted butter
- 500g mixed wild mushrooms , cleaned and sliced into similar sizes
- splash Madeira
- 6 slices Parma or Bayonne ham , rolled then sliced into thin strips
- 1 tbsp green peppercorns
- 1 tbsp chopped tarragon
- 6 Maris Piper potatoes , peeled
- 3 tbsp olive oil
PER SERVING
328 kcalories, protein 11.3g, carbohydrate 30.8g, fat 17.9 g, saturated fat 6.2g, fibre 2.9g, salt 1.33 g
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13 November 2010
PAUL&SAM commented on this recipe
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18 November 2010
alasicannotswim rated and commented on this recipe
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