Wild Mushroom and Artichoke - Potato Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is crispy and soft at the same time. Experiment with the mushrooms and maybe add some bitey Asiago or Parmesan cheese (I can't). Great with a big, crunchy salad. Ingredients:
2 lbs potatoes, shredded |
1 yellow onion, grated |
2 teaspoons fresh thyme leaves, chopped |
1/2 teaspoon pepper |
1/2 teaspoon celery salt (this replaces table salt, so add salt if you are using celery seed) |
nonstick cooking spray |
2 teaspoons olive oil |
4 ounces shiitake mushrooms, sliced |
2 ounces cremini mushrooms, sliced |
2 garlic cloves, chopped |
1 teaspoon fresh thyme leave, chopped |
1 (14 ounce) can artichoke bottoms, sliced (in water) |
salt |
pepper |
3 tablespoons toasted pine nuts |
4 tablespoons vegan sour cream |
Directions:
1. Pre-heat oven to 350°F
2. Mix together the first 5 ingredients. Spray-coat a non-stick large skillet liberally, heat and spoon in potato mixture-spreading it out even and flat.
3. Cook over medium heat for 8 minutes (should be well-browned on the bottom).
4. Use a cookie sheet to flip out the pancake, re-spray pan and re-add the pancake- raw side down. Cook another 8 minutes.
5. Meanwhile, using olive oil, saute the mushrooms, garlic and fresh thyme. Cook until tender. Remove from the heat, add the artichokes and season.
6. When the pancake has cooked on both sides, place it on a sprayed cookie sheet and spoon the mushrooms on top and bake for 10-12 minutes (until hot throughout).
7. Slice and garnish with toasted nuts and (soy)sour cream.
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