Wild mushroom & potato cake

Wild mushroom & potato cake

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(15 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


  • kcal245
  • fat15g
  • saturates9g
  • carbs22g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.31g
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  • 100g dried porcini mushrooms
  • 140g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 garlic cloves, finely chopped



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

  • 1kg large potato



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


  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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14th Jul, 2014
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.
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
6th Mar, 2013
We do not like the texture of rehydrated dried mushrooms. Has anyone made this with fresh mushrooms
1st Dec, 2012
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!!)
19th Jul, 2011
I cant seem to save any recipes :(
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!
4th Jan, 2011
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.
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!
2nd Oct, 2010
Tried, tested, failed :-S
26th May, 2010
I can't seem to save it either


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