Name: Wild mushroom & potato cake
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Yield: 8
Cuisine: British
Ingredients: 100g dried porcini mushrooms; 140g butter; 2 garlic cloves finely chopped; 1kg large potato

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Wild mushroom & potato cake

Wild mushroom & potato cake

Good Food team

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Serves 8

More effort

Prep: 35 mins

Cook: 1 hr and 25 mins

Make up to one day ahead

A star rating of 4 out of 5.15 ratingsRate

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

Vegetarian

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Braised lamb shanks

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Ingredients

Nutrition

Units:

MetricUS

100g dried porcini mushrooms
140g butter
2 garlic cloves

finely chopped
1kg large potato

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Nutrition: per serving

kcal245
fat15g
saturates9g
carbs22g
sugars1g
fibre3g
protein6g
salt0.31g

low

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.

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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