Quick-and-easy wild mushroom and potato cake

25 min


4 persons




0 / 5 (0 votes)




  • 1 small leek
  • 150 g wild mushrooms
  • 1 kg potatoes
  • 1 knob of clarified butter
  • 80 ml walnut drink Borges Nature
  • Borges Extra-virgin olive oil
  • Salt and pepper
  • A handful of walnuts

Nut drink

Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Sweat the leek in a pan with a dash of extra-virgin olive oil. When it has turned golden brown, add the mushrooms and salt and pepper. 

  2. Step 2

    Boil the potatoes whole in their skin. When they are cooked, pass them through a food strainer with a knob of butter. Slowly add the walnut drink to make a thick, smooth paste. Add salt and pepper to taste. 

  3. Step 3

    In a large square mould, build up the cake in three layers: potatoes, then mushrooms and finally potatoes again. Sprinkle with chopped nuts and serve warm. 

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