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    You are in: Home / Recipes / Wild Mushroom and Potato Cake Recipe
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    Wild Mushroom and Potato Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    35 mins

    1 hr 25 mins

    PinkCherryBlossom's Note:

    This can be cooked ahead and reheated. Don't wash the potatoes as their starch holds this dish together.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 200°C.
    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. Add the mushrooms and continue to cook for 15 - 20 minutes until the mushrooms are tender. Season and set aside.
    4. 4
      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.
    5. 5
      Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily.
    6. 6
      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.
    7. 7
      Reheat when desired.

    Ratings & Reviews:

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    Nutritional Facts for Wild Mushroom and Potato Cake

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.0
     
    Calories from Fat 129
    49%
    Total Fat 14.3 g
    22%
    Saturated Fat 9.0 g
    45%
    Cholesterol 37.4 mg
    12%
    Sodium 109.4 mg
    4%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 4.2 g
    16%
    Sugars 3.7 g
    15%
    Protein 3.9 g
    7%

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