Porcini Mushroom Potato Cakes With Blue Cheese And Walnut Spread Recipe

Name: Porcini Mushroom Potato Cakes With Blue Cheese And Walnut Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 g dried porcini mushrooms; 1 None red onion; 100 ml olive oil + 1 tsp; 400 g potatoes, peeled and coarsely grated; 3 None medium eggs; 100 ml milk; 150 g flour; 1/2 tsp baking powder; 20 g shelled walnuts, coarsely chopped; 50 g apple, peeled, cored and cut into chunks; 4-5 stalks thyme; 50 g blue cheese; 50 g butter, softened

Servings: persons

12 g dried porcini mushrooms
1 None red onion
100 ml olive oil + 1 tsp
400 g potatoes, peeled and coarsely grated
3 None medium eggs
100 ml milk
150 g flour
1/2 tsp baking powder
20 g shelled walnuts, coarsely chopped
50 g apple, peeled, cored and cut into chunks
4-5 stalks thyme
50 g blue cheese
50 g butter, softened

1
Soak the dried mushrooms in 1/2 cup of water for 15 mins. Meanwhile, heat a teaspoon of olive oil in a small frying pan and saute the onions until translucent, remove. Drain the mushrooms and chop.
2
Preheat the oven to 350u00b0F. Whisk together eggs, milk and 1/2 tsp salt. Squeeze the moisture out of the potatoes using a towel and add with the onions and mushrooms to the eggs, mix. Sift the flour and baking powder into the mixture, season. Pour the potato batter into a greased and floured cake pan (about 7 x 11 in). Smooth the top and bake 45-50 mins.
3
In a dry frying pan, toast the chopped walnuts until they are lightly browned. Coarsely chop the leaves of 2 stalks of thyme, reserving the rest for garnish. Next, mix the cheese, butter, chopped thyme, walnuts and apple in a bowl, season.
4
Remove the potato cake from the oven and allow to cool in the pan for 10 mins before removing. Cut the potato cake into slices and garnish with thyme. Serve with a dollop of cheese spread.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 g dried porcini mushrooms, 1 None red onion, 100 ml olive oil + 1 tsp, 400 g potatoes, peeled and coarsely grated, and more.

Yes, Porcini Mushroom Potato Cakes With Blue Cheese And Walnut Spread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Porcini Mushroom Potato Cakes With Blue Cheese And Walnut Spread

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