Wild Mushroom Stuffed Potato Cakes is a traditional British recipe for a classic method of preserving wild or farmed mushrooms with thyme in a vinegar and olive oil mixed brined with salt and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom Stuffed Potato Cakes.
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Any wild mushroom that's good for frying can be used in this recipe. Personally, I would recommend: russulas/brittlegills, Agaricaceae (field mushrooms and allies), boletes, oyster mushrooms, hedgehog mushrooms (Pied de Mouton), chanterelles, fairy ring champignons, saffron milk, bracket fungi and the trooping funnel in this recipe. You can also prepare this with a 1:4 mix of dried and fresh mushrooms, just rehydrate the dried mushrooms before use. Also, just about any mix of farmed mushrooms can also be substituted
Ingredients:
1kg potatoes, peeled and diced
90f plain flour
Salt and freshly-ground black pepper; to taste
For the mushroom filling;
250g mixed wild mushrooms (or wild and farmed), finely diced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
15g dill, coarsely chopped
1 tbsp oil
2 tbsp lemon juice
Salt and freshly-ground black pepper to taste
Pinch of chilli flakes
oil for frying
Method:
Place the diced potatoes in a large saucepan then pour over enough water to cover. Add a little salt then place over medium heat and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes or until the potatoes are fully tender. Drain, season well with salt and ground black pepper then mash until smooth and set aside to cool whilst you prepare the mushroom filling.
Heat 1 tbsp oil in a frying pan over medium heat and fry the onions for about 5 minutes until soft and translucent. Add the garlic, mushrooms, lemon juice, chilli flakes, then season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of their expressed liquid has evaporated. Take off the heat and fold in the chopped dill.
Mix the flour into the cooled mashed potatoes then start shaping them. Take a couple of tablespoons of the dough and flatten them out into small patties. Add about a tablespoon of the mushroom mixture in the centre, then top with more of the potato mixture and shape into round potato cakes. Continue until all the potato mixture and the mushroom mixture has been used up.
To fry the potato cakes, heat some oil in a frying pan over high high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown and warmed through.
