Wild Mushroom and Potato Cake – a delicious recipe with porcini mushrooms, butter, garlic, potato. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 200C.
2
Soak the mushrooms in boiling water for 30 minutes, drain and slice, saving the liquid for stock if desired.
3
heat 1/5th of the butter and gently stew the garlic for 3 - 4 minutes.
4
Add the mushrooms and continue to cook for 15 - 20 minutes until the mushrooms are tender.
5
Season and set aside.
6
Peel and slice the potatoes.
7
Butter a 20cm ovenproof pan and place an overlapping layer of potatoes in the bottom.
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
Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily.
10
Remove from oven, run a knife around the outside of the cake and leave to rest for 5 minutes.
11
Turn out and allow to cool, this helps keep the cakes shape.
12
Reheat when desired.
523
kcal
Calories
28
g
Fat
60
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 100 g dried porcini mushrooms, 140 g butter, 2 garlic cloves, 1 kg large potato.
Yes, Wild Mushroom and 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.
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