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Potato Cakes With Creamy Mushrooms

Jun 2, 2014

Irish-potato-cake
When a meal contains no meat or pasta but nevertheless is fulfilling, I instantly fall in love with it; I am susceptible when it comes to food. In fact, I didn't even need to make this recipe to love it; the mere idea of potato-based pancakes topped with anything creamy, let alone mushrooms, was mouth-watering as it was. 

It can be Ottolenghi's recipe but I'm still me and I have to meddle and make some changes for my convenience. For instance, I love a touch of nutmeg in a potato-based dough so that's what I added. The original recipe uses chanterelle, portobello and button mushrooms but I use whatever kind is handy. More varieties you include, the tastier it'll be. I'd refrain from using only button mushrooms though, as they are dull-tasting. Also, I had serious problems when frying the cakes, as butter burned on high heat and cakes got stuck on the pan on low heat so I found solution in using either clarified butter* or hear-resistant olive oil.  

I can't think of a single vegetarian guest who wouldn't be impressed with this great meal accompanied by white wine and green salad unless he is a picky eater who, like Sir Patrick Stewart, despises cooked mushrooms because they are 'slimy and old-tasting'.*

Mantarlar

Potato Cakes With Creamy Mushrooms

Recipe: Yotam Ottolenghi's Irish Inspired Recipes, the Guardian

Serves 3

Kitchenware required:

  • rolling pin
  • a non-stick pan

Ingredients:

  • 500 g potatoes
  • 60 g (about 4 tablespoons) butter
  • 100 g flour + some extra for dusting
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 350 g button mushrooms
  • 350 g cremini mushrooms
  • 90 ml (1/3 cup) white wine
  • 80 ml (1/3 cup) cream
  • chopped parsley or tarragon
  • 4 tablespoons clarified butter or other oil resistant to heat

Directions:

  1. Boil potatoes with their skins until soft. (Alternatively, you can bake them after piercing them with a fork, in a 200 C/420F preheated oven for 1 hour, until they are soft.)
  2. Peel potatoes. Mash them in a large bowl and add 60 g butter, flour, nutmeg and half a teaspoon salt while still potatoes are still warm. Mix with your hand to form a dough. Add more flour to prevent the dough from sticking to your hands. Roll it into a ball, wrap it in cling film and put in the fridge for 10 minutes. 
  3. Preheat the oven to 180 C/360F. Line the oven tray with greaseproof paper. 
  4. Roll the dough to a cylinder on a generously dusted surface and cut it into 6 pieces. With a pin, roll each piece into a 12 cm/5 in round.  
  5. Heat 1 tablespoon oil (or clarified butter) in the pan over medium heat. When oil is hot, transfer two breads into the pan. Cook each side for two minutes, until golden. Transfer them to the oven tray and wipe the pan with a paper towel. Add 1 tablespoon oil and repeat the process to fry remaining cakes. 
  6. When all cakes are ready pop the tray into the oven for 5-10 minutes, too cook through. 
  7. In the meantime, wipe down the pan and melt 1 tablespoon oil (or clarified butter) over high heat. When it starts bubbling add mushrooms, half a teaspoon salt and a pinch of pepper. Saute mushrooms for 3 minutes, tilting the pan back and forth. 
  8. Add cream and white wine and boil over high heat until the liquid is reduced by half. Remove from heat. 
  9. Place two cakes in each plate, top with mushrooms. Sprinkle with chopped parsley or tarragon.

For clarified butter, place the required quantity of butter in a sauce pan and melt it over medium heat. Skim off the foam with a spoon. Pour the rest of the butter into a bowl leaving the milky residue at the bottom. The clear yellow liquid is the clarified butter.

*quote from Bon Apetit's June issue

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