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
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Starter
Time 2h5m
Number Of Ingredients 4
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, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
WILD MUSHROOM AND POTATO CAKE
This can be cooked ahead and reheated. Don't wash the potatoes as their starch holds this dish together.
Provided by PinkCherryBlossom
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 200°C.
- Soak the mushrooms in boiling water for 30 minutes, drain and slice, saving the liquid for stock if desired.
- heat 1/5th of the butter and gently stew the garlic for 3 - 4 minutes. Add the mushrooms and continue to cook for 15 - 20 minutes until the mushrooms are tender. Season and set aside.
- Peel and slice the potatoes. Butter a 20cm ovenproof pan and place an overlapping layer of potatoes in the bottom. Buildup the cake using alternate layers of potatoes and mushroom mix adding dots of the butter as you go, finishing with a layer of potatoes.
- Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily.
- Remove from oven, run a knife around the outside of the cake and leave to rest for 5 minutes. Turn out and allow to cool, this helps keep the cakes shape.
- Reheat when desired.
Nutrition Facts : Calories 259.1, Fat 14.3, SaturatedFat 9, Cholesterol 37.4, Sodium 109.5, Carbohydrate 31.5, Fiber 4.2, Sugar 3.8, Protein 3.9
WILD MUSHROOM AND SWEET POTATO GRATIN
Make and share this Wild Mushroom And Sweet Potato Gratin recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute mushrooms and shallots in olive oil until tender.
- Add chopped parsley,chicken broth, salt and pepper and mix together.
- In medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese.
- Continue one or more layer in the same order.
- Cover and bake at 425 degrees for 30 minutes.
- Uncover and bake for 20 more minutes.
Nutrition Facts : Calories 140.9, Fat 5.7, SaturatedFat 2.8, Cholesterol 15.7, Sodium 342, Carbohydrate 16.9, Fiber 2.7, Sugar 4, Protein 6.9
ROASTED WILD MUSHROOMS AND POTATOES
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
- Roast in the preheated oven for 30 minutes.
- While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
- Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
- Turn oven heat up to 425 degrees F (220 degrees C).
- Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
- Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g
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