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Recipe Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a round cake pan or line it with parchment paper for easy removal.
- Cook the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped mushrooms, onion, and garlic, and sauté until the mushrooms are golden brown and the onions are translucent, about 8-10 minutes. Season with thyme, rosemary, salt, and pepper, and remove from heat.
- Prepare the Potato Mixture: In a large mixing bowl, combine the grated potatoes, cooked mushroom mixture, grated cheese, and beaten eggs. Mix until well combined.
- Bake the Cake: Transfer the potato and mushroom mixture to the prepared cake pan, pressing it down evenly with a spatula or the back of a spoon.
- **Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are crispy.
- Cool and Serve: Allow the cake to cool slightly before slicing. Garnish with fresh parsley if desired, and serve warm.
Kitchen Equipment Needed
To make this Savory Potato and Mushroom Cake, you’ll need:
- Round cake pan
- Mixing bowls
- Skillet
- Spatula or spoon
Storing Leftovers
If you happen to have any leftovers (though it’s unlikely with this delicious dish!), store them in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through before serving.
Food Pairings
This Savory Potato and Mushroom Cake pairs beautifully with a variety of accompaniments. Here are some suggestions to elevate your meal:
- Fresh Salad: Serve slices of cake alongside a crisp green salad dressed with vinaigrette for a refreshing contrast.
- Roasted Vegetables: Pair it with roasted vegetables such as carrots, Brussels sprouts, or asparagus for a hearty and satisfying meal.
- Sauce or Dip: Enjoy it with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce for added creaminess and flavor.
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