Porcini Mushroom Potato Cakes With Blue Cheese And Walnut Spread - cooking recipe

Ingredients

12 g dried porcini mushrooms
1 None red onion
100 ml olive oil + 1 tsp
400 g potatoes, peeled and coarsely grated
3 None medium eggs
100 ml milk
150 g flour
1/2 tsp baking powder
20 g shelled walnuts, coarsely chopped
50 g apple, peeled, cored and cut into chunks
4-5 stalks thyme
50 g blue cheese
50 g butter, softened

Preparation

Soak the dried mushrooms in 1/2 cup of water for 15 mins. Meanwhile, heat a teaspoon of olive oil in a small frying pan and saute the onions until translucent, remove. Drain the mushrooms and chop.
Preheat the oven to 350\u00b0F. Whisk together eggs, milk and 1/2 tsp salt. Squeeze the moisture out of the potatoes using a towel and add with the onions and mushrooms to the eggs, mix. Sift the flour and baking powder into the mixture, season. Pour the potato batter into a greased and floured cake pan (about 7 x 11 in). Smooth the top and bake 45-50 mins.
In a dry frying pan, toast the chopped walnuts until they are lightly browned. Coarsely chop the leaves of 2 stalks of thyme, reserving the rest for garnish. Next, mix the cheese, butter, chopped thyme, walnuts and apple in a bowl, season.
Remove the potato cake from the oven and allow to cool in the pan for 10 mins before removing. Cut the potato cake into slices and garnish with thyme. Serve with a dollop of cheese spread.