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Wild Mushroom and Potato Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)414.31
Energy (kCal)12829.0
Carbohydrates (g)724.89
Total fats (g)1009.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 200°C. | 2. Soak the mushrooms in boiling water for 30 minutes, drain and slice, saving the liquid for stock if desired. | 3. 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. | 4. 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. | 5. Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily. | 6. 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. | 7. Reheat when desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    porcini mushroom 100 g dried 89.0 0.0 19.8 0.5
    butter 140 11970.0 549.99 374.01 1008.0
    garlic clove 2 89.0 0.0 19.8 0.5
    potato 1 kg 770.0 174.9 20.5 0.9

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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