Here is a recipe for a potato cake with mushrooms that is amazing and suitable as a side dish for most things. I made this for our midsummer lunch, and someone said it was like an orgasm of flavors in the mouth. Try it!
You will need
2 lbs. waxy potatoes, peeled and thinly sliced
7 oz + 2 tbsp + 2 tbsp butter
0,6 cups shallots, finely chopped
1 tbsp garlic, finely chopped or grated
1 ½ tsp fresh thyme, finely chopped
1 ¼ cups heavy cream
5.3 oz Philadelphia Cream Cheese with herbs and garlic
2 mushroom bouillon cubes
3 tbsp powder from dried mushrooms, grind into a powder (optional)
1 ½ tsp + ½ tsp sea salt
1 tsp old bay seasoning
1 tsp freshly ground black pepper
1 tsp honey
7 oz golden chanterelle mushrooms
How to make it
1. Line a loaf-shaped cake pan with parchment paper.
2. In a metal saucepan (so you can see the color change), melt the butter over high heat. Continue heating while whisking until the butter turns golden brown and smells nutty. The butter is perfectly browned at 257°F. Remove from heat, pour into a heatproof bowl, and let it cool.
7 oz butter
3. Sauté the shallots over medium heat in a little butter until soft and slightly glossy, about 10 minutes.
2 tbsp butter
0,6 cups shallots, finely chopped
4. Add the garlic and thyme, and cook for another minute, stirring.
1 tbsp garlic, finely chopped or grated
1 ½ tsp fresh thyme, finely chopped
5. Mix the sautéed shallots and herbs into the browned butter.
6. Place the sliced potatoes in a saucepan and add the cream, cream cheese, and mushroom bouillon cubes. Also add the powdered mushrooms if used.
2 lbs. waxy potatoes, peeled and thinly sliced
1 ¼ cups heavy cream
5.3 oz Philadelphia Cream Cheese with herbs and garlic
2 mushroom bouillon cubes
3 tbsp powder from dried mushrooms, grind into a powder (optional)
7. Season with salt, pepper, old bay seasoning, and honey. Bring to a boil and let the potatoes cook for 10 minutes over medium heat, stirring occasionally. Remove from heat.
1 ½ tsp + ½ tsp sea salt
1 tsp old bay seasoning
1 tsp freshly ground black pepper
1 tsp honey
8. Add the browned butter and onion mixture to the potato mixture and mix well.
9. In a hot frying pan, sauté the chanterelle mushrooms, stirring until all the liquid evaporates and the mushrooms are dry, for about 5 minutes.
7 oz golden chanterelle mushrooms
10. Add butter, season with salt and pepper, and fry until crispy for about 3 minutes. Stir the mushrooms into the potato mixture.
2 tbsp butter
Sea salt
Freshly ground black pepper
11. Place the potato mixture in the lined loaf-shaped cake pan and fold over parchment paper. Fill a loaf-shaped cake pan of the same size with water and place it on top of the potatoes to compress them. Let it sit under pressure in the refrigerator for about 1 hour.
12. Preheat the oven to 400 °F. Bake in the middle of the oven for 50–60 minutes, until the potatoes are soft all the way through. Check with a potato stick..
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