Wild mushroom & potato cake

Wild mushroom & potato cake

By Good Food
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(14 ratings)
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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
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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.

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Comments, questions and tips

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jskrzyp
14th Jul, 2014
5.05
Had this tonight for tea and it was great. I made it using button mushroom as I didn't have anything else and I used a saute pan so I didn't have any problems with butter leakage. Also thanks to mariannew for the suggestion of using baking parchment, it worked a treat! Tonight we had it with a salad for a summer tea but I can imagine it working well with fish or meat.
drilldille
14th Mar, 2014
Heavenly rich!!! Goes well with this one too : Roast sirloin of beef & Port gravy…… http://www.bbcgoodfood.com/recipes/749713/roast-sirloin-of-beef-and-port-gravy
sugarg
6th Mar, 2013
We do not like the texture of rehydrated dried mushrooms. Has anyone made this with fresh mushrooms
susieone
1st Dec, 2012
5.05
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!!)
teresahall
19th Jul, 2011
I cant seem to save any recipes :(
pepperclaire
6th May, 2011
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!
jbussin
4th Jan, 2011
4.05
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.
annewinston
6th Oct, 2010
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!
babygiraffe
2nd Oct, 2010
1.05
Tried, tested, failed :-S
lizmacau88
26th May, 2010
I can't seem to save it either

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dorothyd
31st May, 2019
Is it definitely 100g porcini????
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