Wild mushroom & potato cake

Wild mushroom & potato cake

  • Rating: 4 out of 5.15 ratings
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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

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

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    Rating: 4 out of 5.15 ratings
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