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.
Quick-and-easy wild mushroom and potato cake
- 1 small leek
- 150 g wild mushrooms
- 1 kg potatoes
- 1 knob of vegetable margarine
- 80 ml walnut drink Borges Nature
- Borges Extra-virgin olive oil
- Salt and pepper
- A handful of walnuts
Step by step
Boil the potatoes whole in their skin. When they are cooked, pass them through a food mill with a knob of margarine. Slowly add the walnut drink to make a thick, smooth paste. Add salt and pepper to taste.
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.