Wild Mushroom and Potato Cake

1. 1

   Heat oven to 200C.

2. 2

   Soak the mushrooms in boiling water for 30 minutes, drain and slice, saving the liquid for stock if desired.

3. 3

   heat 1/5th of the butter and gently stew the garlic for 3 - 4 minutes.

4. 4

   Add the mushrooms and continue to cook for 15 - 20 minutes until the mushrooms are tender.

5. 5

   Season and set aside.

6. 6

   Peel and slice the potatoes.

7. 7

   Butter a 20cm ovenproof pan and place an overlapping layer of potatoes in the bottom.

8. 8

   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.

9. 9

   Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily.

10. 10

    Remove from oven, run a knife around the outside of the cake and leave to rest for 5 minutes.

11. 11

    Turn out and allow to cool, this helps keep the cakes shape.

12. 12

    Reheat when desired.

* Per serving · 4 servings · Values may vary.