Wild mushroom & potato cake recipe | Good Food
This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole
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Cooking tools:
- Oven
- Mixing bowl
- Kettle
- Colander
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Pan
- Aluminum foil
- Baking sheet
- Refrigerator
Ingredients
- 100g dried porcini mushrooms
- 140g butter
- 2 garlic cloves finely chopped
- 1kg large potato
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