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Wild mushroom & potato cake

This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole

  • Prep: 35 mins
    Cook: 1 hrs 25 mins
    Make up to one day ahead
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 245
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 1
  • Protein 6
  • Fat 15
  • Fibre 3
  • Salt 0.31

Nutrition per serving

  • Calories 245
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 1
  • Protein 6
  • Fat 15
  • Fibre 3
  • Salt 0.31

Ingredients

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

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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