Savory Potato and Mushroom Cake

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Savory Potato and Mushroom Cake

Savory Potato and Mushroom Cake is a versatile dish that combines the earthiness of mushrooms with the comforting richness of potatoes, all packed together in a delicious cake. as a form. This delicious creation is perfect as a side dish,  vegetarian main course or as a unique brunch offering. It’s a testament to the magic that can happen when simple ingredients are transformed with a little culinary creativity. Whether you’re looking to impress your guests at a dinner party or just want something different to enjoy  with your weeknight dinner, this recipe promises to impress in both taste and presentation.

Ingredients:

 FOR THE POTATO LAYER:

  • 2 pounds (approx. 900 g) potatoes, peeled and thinly sliced
  • 1 cup cream or milk
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter, melted

 FOR THE MUSHROOM FILLING:

  • 1 pound (about 450 g) mushrooms, finely chopped (a mix of varieties adds depth)
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh chopped Parsley
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Optional: 1/4 cup grated Parmesan cheese for more flavor

 Instructions:

PREPARING THE POTATO LAYER:

1.Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan or  deep cake pan with butter or nonstick cooking spray.

  • Cook potatoes: Place the potato slices in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until  potatoes are slightly tender, about 5 minutes.Drain and let cool.
  • Seasoning: Toss cooked potato slices in a mixture of cream (or milk), garlic powder, salt, pepper and melted butter. Put aside.

 PREPARATION OF MUSHROOM FILLING:

1.Cook the mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add  onion and garlic and sauté until soft and translucent.

  • Add mushrooms and herbs: Add chopped mushrooms, parsley, thyme, salt and pepper. Cook until the mushrooms have released their moisture and the mixture is relatively dry, about 10 to 15 minutes.Remove from heat and let cool slightly. Add Parmesan cheese if using.

 COMPOSITION OF THE CAKE:

  • Layer the potato-mushroom mixture: Start with a layer of potato slices on the bottom of the prepared pan, overlapping them slightly. Spread half of the mushroom mixture over the potatoes.Repeat with another layer of potatoes, then the remaining mushroom mixture, and finish with a final layer of potatoes on top.
  • Baking: Cover the pan with aluminum foil and bake in the preheated oven for about 40-45 minutes. Then remove the foil and bake for another 15 minutes, or until the top layer of potatoes is golden brown and crispy.
  • Rest and serve: After removing the potato and mushroom cake from the oven, let it rest for 10 minutes. Before cutting, carefully loosen the sides of the springform pan (if using). Garnish with additional chopped parsley if desired.

Tips for Success:

  • Cutting potatoes: Use a mandolin to cut evenly thin potato slices that cook evenly.
  • Mushroom variety: Experiment with different types of mushrooms such as cremini, shiitake or portobello for varied flavors.• To serve: This dish goes well with a simple green salad or steamed vegetables for a complete meal.

This savory potato and mushroom cake is a celebration of flavors and textures, from the crispy potato topping to the rich, umami-filled mushroom center. It is a dish that stands out for its elegance and simplicity, proving that with a few carefully selected ingredients you can prepare a  satisfying and refined meal. Whether served as a side dish or as a main course, it brings warmth and enjoyment to any dining table