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Wild mushroom & potato cake

Wild mushroom & potato cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal245
fat15g
saturates9g
carbs22g
sugars1g
fibre3g
protein6g
low insalt0.31g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2006

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A star rating of 4 out of 5.15 ratings
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