MUSHROOM CAKE RECIPES

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WILD MUSHROOM & POTATO CAKE RECIPE | BBC GOOD FOOD



Wild mushroom & potato cake recipe | BBC Good Food image

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

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter

Total Time 2 hours 5 minutes

Prep Time 35 minutes

Cook Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 245 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.31 milligram of sodium

WILD MUSHROOM & POTATO CAKE RECIPE | BBC GOOD FOOD



Wild mushroom & potato cake recipe | BBC Good Food image

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

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter

Total Time 2 hours 5 minutes

Prep Time 35 minutes

Cook Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 245 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.31 milligram of sodium

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