Mushroom Potato Cake

Ingredients

• 200 g starchy potatoes
• 150 g flour
• 1 egg
• 1 tbsp butter
• 1 packet dry yeast (7 g)
• Salt
• a pinch nutmeg
• 10 g dried porcini mushrooms
• 2 stalks leeks
• 2 red onions
• 600 g Mushrooms
• 0.5 bunch Parsley
• 1 tbsp butter
• black pepper (ground)
• 250 g herb cream cheese
• 120 ml milk
• 3 eggs

Instructions

1. 1.

   Cook the potatoes in plenty of water for about 30 minutes until soft. Drain, let steam off, peel and press through a potato ricer while warm.

2. 2.

   Knead the potatoes with flour, egg, butter, dry yeast, salt and nutmeg, then let rise for about 30 minutes.

3. 3.

   Preheat the oven to 200°C (400°F) with fan or conventional heat.

4. 4.

   Soak the porcini in warm water. Clean and slice the leeks into rings. Peel and halve the onions. Rub the mushrooms with a kitchen towel, remove stems. Wash, dry and finely chop the parsley (reserve some for garnish). Cut the soaked porcini into strips. Heat butter in a pan and quickly sauté the mushrooms, then set aside. Add leeks, porcini and onions to the pan, cover and steam for about 5 minutes. Season with salt and pepper.

5. 5.

   Knead the dough again, roll it out on a floured surface into a rectangle. Grease a rectangular tart tin and press the dough in firmly. Bake in the oven for about 10 minutes pre-bake.

6. 6.

   Spread the cream cheese mixture over the leeks base, pour the egg batter on top and cover with mushrooms. Bake in the oven for about 30 minutes. Serve garnished with parsley.