WILD MUSHROOM & POTATO CAKE
This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Starter
Time 2h5m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. tip the mushrooms into a bowl and pour over boiling water to just cover them. Leave to cool, then drain (reserve the stock for another time), squeezing out excess liquid.
- Heat about a fifth of the butter in a pan and stew the garlic over a low heat for 3-4 mins. Throw in the mushrooms and continue to cook for 15-20 mins until tender. Season well and set aside.
- Peel and slice the potatoes (don't wash them, as the starch holds the cake together). Butter a 20cm ovenproof pan, then overlap a layer of potatoes on the bottom. Build up the cake with layers of potato, scatterings of mushroom, dots of butter and seasoning, finishing with a layer of potatoes. Cover with foil and bake for 50-60 mins, until a knife slides into the cake easily. Remove from the oven, run a knife around the outside to make sure it doesn't stick, then leave to relax for at least 5 mins. Carefully invert onto a baking tray, cool and keep in the fridge. To serve, heat in the oven until piping hot and cut into wedges.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
POTATO AND MUSHROOM PIEROGIES WITH ROASTED APPLES
Steps:
- To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands, if it¿s too sticky, add a bit of flour; if it¿s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
- To make the filling: Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog.
- Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn¿t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.)
- Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream.
- Preheat the oven to 400 degrees F. Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Bake until the apples are roasted and soft, about 30 minutes. Serve the chunky apple sauce with pierogies, either hot or chilled.
CHEESY MUSHROOM SPINACH CAKES
Pairs with Blonde Roast. These versatile cakes are perfect for an easy appetizer or side dish. Add grilled apple sausages or a selection of your favorite salumi for a unique main course.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and then the mushrooms. Cook, stirring occasionally, until the mushrooms are a rich golden brown, 10 to 12 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl and cool slightly.
- 2. Add the spinach, cheese and egg to the mushrooms and stir together to combine; it's nice if there are pockets of cheese in the mixture.
- 3. Line a baking sheet with parchment. Using a 1/4 cup dry measuring cup as a mold, tightly pack some of the mixture into the cup to make a cake. Tap the cake out of the cup on to the prepared pan. Repeat with the remaining mixture to make 8 cakes. Bake until the cheese is golden, about 12 minutes. Serve hot with whole-grain mustard.
POTATO MUSHROOM BAKE
This is an interesting but very tasty recipe. When I use to go to my mom's house and she would invite company while I was there, this was one of the recipes she would request that I make. Enjoy!!!
Provided by kzbhansen
Categories Potato
Time 1h40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
- Sprinkle with salt, pepper and tarragon.
- Pour whipping cream over all.
- Cover with foil.
- Bake at 350° for 30 minutes.
- Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 348.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 471.9, Carbohydrate 33.7, Fiber 4.3, Sugar 3, Protein 5.8
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
More about "mushroom apple and potato cake recipes"
SPICE RUBBED FLAT IRON WITH RED WINE-MUSHROOM …
From foodnetwork.com
Author Anne BurrellSteps 9Difficulty Intermediate
MUSHROOM STUFFED POTATO CAKES - NADIA'S HEALTHY KITCHEN
From nadiashealthykitchen.com
Estimated Reading Time 3 mins
MUSHROOM-POTATO BAKE RECIPE - PILLSBURY.COM
From pillsbury.com
RACHEL RODDY’S POTATO AND MUSHROOM BAKE RECIPE - THE GUARDIAN
From theguardian.com
MUSHROOM AND POTATO BAKE | VEGAN.IO
From vegan.io
20 MUSHROOM AND POTATO CAKE RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
MUSHROOM APPLE AND POTATO CAKE RECIPES- WIKIFOODHUB
From wikifoodhub.com
IRISH POTATO APPLE CAKE - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
MUSHROOM, APPLE, AND POTATO CAKE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
WILD MUSHROOM AND APPLE POTATO CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSHROOM AND POTATO CAKE - BORGES
From borges1896.com
20 EASY POTATO AND MUSHROOM RECIPES YOU CAN’T RESIST
From happymuncher.com
MUSHROOM STUFFED POTATO CAKES — GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
MUSHROOM STUFFED POTATO CAKES - ROMINA'S LITTLE CORNER
From rominaslittlecorner.com
MUSHROOM AND POTATO RECIPE | ONE DOLLAR KITCHEN
From onedollarkitchen.com
MUSHROOM, CARAMELIZED ONION AND POTATO TART - THE …
From thecozyplum.com
RECIPE: THIS CRISPY, FLAVORFUL, EASY POTATO KUGEL IS A CROWDPLEASER
From jweekly.com
MUSHROOM, APPLE AND POTATO CAKE | OUTER AISLE FOOD HUB
From outeraislefoods.com
You'll also love