Torta di patate e Funghi selvatici (Wild Mushroom and Potato Cake)
Torta di patate e Funghi selvatici (Wild Mushroom and Potato Cake) is a traditional Italian recipe for a classic autumnal dish of thinly-sliced potato layers with a wild mushroom filling. The full recipe is presented here and I hope you enjoy this classic Italian version of: Wild Mushroom and Potato Cake (Torta di patate e Funghi selvatici).
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This is a recipe for a classic Italian autumnal vegetarian accompaniment of potato slices with a wild mushroom filling. For this recipe: I would recommend: russulas/brittlegills, Agaricaceae (field mushrooms and allies), boletes, oyster mushrooms, hedgehog mushrooms (Pied de Mouton), chanterelles, fairy ring champignons, saffron milk cap, bracket fungi and the trooping funnel in this recipe.
Ingredients:
200g wild mushrooms (see above for a selection of mushrooms)
140g butter
2 garlic cloves, finely chopped
1kg large potatoes
Method:
Pre-heat your oven to 200°C (180°C fan/gas mark 6). Brush the mushrooms clean with a brush and a dry cloth then slice fairly thinly.
Place a pan over medium heat. Add about 1/5 of the butter and when melted use to stew the garlic over low heat for 37#x2013;4 minutes. Add in the mushrooms and continue to cook for about 15–20 minutes, until they have released their excess liquid and this has evaporated away. Season well then take off the heat and set aside.
Peel the potatoes then slice with a mandoline (don't wash them as you need all the potatoes' starch to hold the cake together).
Butter a 20cm diameter ovenproof dish then arrange half the potatoes, overlapping them, in the base of the dish. Later the mushrooms on top then dot over half the remaining butter and season with salt and freshly-ground black pepper.
Layer the remaining potatoes on top of the mushrooms, dotting the remaining butter on top and seasoning with more salt and black pepper.
Cover the dish with foil then transfer to the centre of your pre-heated oven and bake for 50–60 minutes, until a knife can easily pierce into the centre of the cake. Remove from the oven at this point then run a round-bladed knife around the outside to make sure it doesn't stick, then leave to relax for at least 5 mins.
Carefully invert the cake onto a baking tray, cool and keep in the fridge.
To serve, heat in the oven until piping hot and cut into wedges.
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