Wild Mushroom and Artichoke - Potato Cake Recipe

Name: Wild Mushroom and Artichoke - Potato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes, shredded; 1 yellow onion, grated; 2 teaspoons fresh thyme leaves, chopped; ½ teaspoon pepper; ½ teaspoon celery salt (this replaces table salt, so add salt if you are using celery seed); nonstick cooking spray; 2 teaspoons olive oil; 4 ounces shiitake mushrooms, sliced; 2 ounces cremini mushrooms, sliced; 2 garlic cloves, chopped; 1 teaspoon fresh thyme leave, chopped; 1 (14 ounce) can artichoke bottoms, sliced (in water); salt; pepper; 3 tablespoons toasted pine nuts; 4 tablespoons vegan sour cream

Servings: persons

2 lbs potatoes, shredded
1 yellow onion, grated
2 teaspoons fresh thyme leaves, chopped
½ teaspoon pepper
½ teaspoon celery salt (this replaces table salt, so add salt if you are using celery seed)
nonstick cooking spray
2 teaspoons olive oil
4 ounces shiitake mushrooms, sliced
2 ounces cremini mushrooms, sliced
2 garlic cloves, chopped
1 teaspoon fresh thyme leave, chopped
1 (14 ounce) can artichoke bottoms, sliced (in water)
salt
pepper
3 tablespoons toasted pine nuts
4 tablespoons vegan sour cream

1
Pre-heat oven to 350F
2
Mix together the first 5 ingredients.
3
Spray-coat a non-stick large skillet liberally, heat and spoon in potato mixture--spreading it out even and flat.
4
Cook over medium heat for 8 minutes (should be well-browned on the bottom).
5
Use a cookie sheet to flip out the pancake, re-spray pan and re-add the pancake-- raw side down.
6
Cook another 8 minutes.
7
Meanwhile, using olive oil, saute the mushrooms, garlic and fresh thyme.
8
Cook until tender.
9
Remove from the heat, add the artichokes and season.
10
When the pancake has cooked on both sides, place it on a sprayed cookie sheet and spoon the mushrooms on top and bake for 10-12 minutes (until hot throughout).
11
Slice and garnish with toasted nuts and (soy)sour cream.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 lbs potatoes, shredded, 1 yellow onion, grated, 2 teaspoons fresh thyme leaves, chopped, ½ teaspoon pepper, and more.

Yes, Wild Mushroom and Artichoke - Potato Cake 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.

That's it — enjoy your meal!

Wild Mushroom and Artichoke - Potato Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions