Wild Mushroom Potato Cake Food

WILD MUSHROOM & POTATO CAKE

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.

POTATO GALETTE WITH WILD MUSHROOMS

Steps:

• Cut russet potatoes into 1/8-inch-thick rounds; set aside.
• Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add potatoes and minced thyme to this bowl; toss gently to coat. Season potatoes generously with salt and pepper.
• Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
• Sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
• Position rack in bottom third of oven and preheat to 450°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
• Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
• Top each with second layer of potato slices.
• Spoon on the mushrooms in each pan.
• Cover with remaining potatoes, dividing equally. Add any remaining butter.
• Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
• Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
• Tip:.
• Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.

POTATO GALETTE WITH WILD MUSHROOMS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add mushrooms and garlic to 2 tablespoons butter remaining in skillet; sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
• Position rack in bottom third of oven and preheat to 450°F. Brush two 9-inch-diameter cake pans with 1 1/2-inch-high sides with some of melted butter from bowl. Line bottom of pans with parchment paper; brush generously with melted butter. Add potatoes and minced thyme to bowl with remaining melted butter; toss gently to coat. Season potatoes generously with salt and pepper.
• Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly. Top each with second layer of potato slices. Top each with half of mushrooms. Cover each with remaining potatoes, dividing equally. Divide any remaining butter in bowl between pans.
• Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.)
• Invert galettes onto platters; peel off parchment. Cut galettes into wedges.

WILD MUSHROOM AND POTATO CAKE

Steps:

• Heat oven to 200°C.
• Soak the mushrooms in boiling water for 30 minutes, drain and slice, saving the liquid for stock if desired.
• 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.
• 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.
• Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily.
• 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.
• Reheat when desired.

ROASTED WILD MUSHROOMS AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
• Roast in the preheated oven for 30 minutes.
• While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• Turn oven heat up to 425 degrees F (220 degrees C).
• Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
• Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

WILD MUSHROOM POTATO GRATIN

Steps:

• Put oven rack in middle position and preheat to 400°F.
• Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
• Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
• Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
• Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.