This delicious, gluten-free wild mushroom and potato cake is a perfect European lunch option. Made with fresh butter, potatoes and mushrooms it's sure to satisfy without the worry of eggs, nuts or soy.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 108 mins – easy
🍽 8 servings – 238 kcal per serving
- 1 tsp black pepper
- 1 tsp salt
- 4 oz porcini mushrooms
- 5 oz butter
- 2 cloves garlic
- 2.2 lbs potatoes
- 1 oven
- 1 peeler
- 1 knife
- 1 pan
- 1 lid
- 1 colander
- 1 clean towel
- 1 ovenproof pan
- 1 wooden spoon
- 1 foil
Peel and chop the garlic with a knife.
Peel the potatoes using a peeler.
Slice the peeled potatoes.
Put 4 cups of water in a pan and turn on the heat. Bring the water to a boil, then turn off the heat.
Add the porcini mushrooms to the boiling water.
Cover the pan using a lid, then set aside for 10 minutes to get boiled porcini mushrooms.
Remove the lid from the pan, then drain the boiled porcini mushrooms in a colander.
Squeeze the drained porcini mushrooms dry using a clean towel.
Turn on the heat and add 1 oz of butter to the pan. Cook for 2 minutes to melt the butter, then stir in the garlic with a wooden spoon. Cook for 3 minutes, then stir in the dried porcini mushrooms with a wooden spoon. Cook for another 20 minutes, then season with salt and black pepper. To make a porcini mushroom mixture, stir with a wooden spoon and remove from the heat.
Preheat the oven to 355°F for 15 minutes.
Grease an ovenproof pan with 4 oz of butter. Place half of the potato slices into the ovenproof pan (on the bottom). Then add the porcini mushroom mixture on top. Add the rest of the potato slices on top.
Cover the ovenproof pan with foil, then place it in the hot oven. Bake for 55 minutes, then turn off the heat and remove the ovenproof pan from the oven.
Remove the foil from the ovenproof pan and set aside for 5 minutes to get a wild mushroom and potato cake.
Cut the wild mushroom and potato cake into wedges..
It’s ready to be served !