Best 9 Mushroom Apple And Potato Cake Recipes

POTATO AND MUSHROOM PIEROGIES WITH ROASTED APPLES

Steps:

• To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands, if it¿s too sticky, add a bit of flour; if it¿s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
• To make the filling: Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog.
• Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn¿t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.)
• Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream.
• Preheat the oven to 400 degrees F. Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Bake until the apples are roasted and soft, about 30 minutes. Serve the chunky apple sauce with pierogies, either hot or chilled.

MUSHROOM, APPLE, AND POTATO CAKE

Steps:

• Heat 1 tablespoon oil in a 10-inch well-seasoned cast-iron skillet over moderately high heat until hot but not smoking, then sauté mushrooms and half of onion, stirring, until mushrooms are tender and browned, 8 to 10 minutes. Transfer to a bowl and wipe out skillet.
• Peel and coarsely grate apple and stir into mushrooms with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Preheat oven to 450°F. Peel potatoes and slice 1/8 inch thick (preferably using a mandoline or other manual slicer). Toss with remaining onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Heat remaining 2 tablespoons oil in skillet over moderately high heat. Add one third of potato slices in 1 layer, overlapping slightly. Top with half of mushrooms, spreading in an even layer. Repeat layering with half of remaining potatoes, remaining mushrooms, and then remaining potatoes.
• Put skillet in middle of oven and bake 20 minutes.
• Invert a pizza pan or round platter over skillet and, holding pan or platter firmly against skillet, flip potato cake onto platter. Carefully slide cake back into skillet and press layers together with a spatula. Bake until underside is golden and crusty and potatoes are tender when pierced with a fork, 8 to 10 minutes more.

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

POTATO CAKES WITH CREAMY MUSHROOMS

Steps:

• Grate the potatoes finely and squeeze out as much water as possible. Place in a bowl with the dill, onion, salt and flour. Mix in the egg until all ingredients are combined.
• Make the mushroom sauce by melting the butter and frying the garlic and shallots for 5 minutes. Add the mushrooms and fry for a further 5 minutes.
• Remove from heat and stir in the remaining sauce ingredients, keep warm.
• Heat the frying oil in a pan and divide the potato mix into 8. Press the mix into cake shapes and fry for 3 - 4 mins each side.
• Drain the cakes and serve with the mushroom sauce.

MOIST PASSOVER APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
• Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
• Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
• Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
• Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

WILD MUSHROOM & POTATO CAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. tip the mushrooms into a bowl and pour over boiling water to just cover them. Leave to cool, then drain (reserve the stock for another time), squeezing out excess liquid.
• Heat about a fifth of the butter in a pan and stew the garlic over a low heat for 3-4 mins. Throw in the mushrooms and continue to cook for 15-20 mins until tender. Season well and set aside.
• Peel and slice the potatoes (don't wash them, as the starch holds the cake together). Butter a 20cm ovenproof pan, then overlap a layer of potatoes on the bottom. Build up the cake with layers of potato, scatterings of mushroom, dots of butter and seasoning, finishing with a layer of potatoes. Cover with foil and bake for 50-60 mins, until a knife slides into the cake easily. Remove from the oven, run a knife around the outside to make sure it doesn't stick, then leave to relax for at least 5 mins. Carefully invert onto a baking tray, cool and keep in the fridge. To serve, heat in the oven until piping hot and cut into wedges.

WILD MUSHROOM AND POTATO CAKE

Steps:

• Heat oven to 200°C.
• Soak the mushrooms in boiling water for 30 minutes, drain and slice, saving the liquid for stock if desired.
• 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.
• 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.
• Cover with foil and bake for 50 - 60 minutes, until a knife slides into the cake easily.
• 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.
• Reheat when desired.

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

APPLE-POTATO LATKES

Steps:

• Make a deep vertical cut on each side of the potato and apple.
• Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
• Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
• Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.