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Mushroom & potato torta


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Heat the butter with a little oil in a heavy-bottomed pan and gently sauté the mushrooms until quite dry - not stirring initially. 
  • Then add the parsley, garlic and seasonings. Toss well and gently cook for 1-2 minutes. 
  • Peel and finely slice the potatoes using a bench slicer.
  • Then line an oiled pan (that can go into the oven) with half the potato, overlapping each piece a bit, and season. Top with the mushrooms, spreading out into an even layer, and sprinkle with a small amount of cream. Arrange the remaining potato on top, season again and cook over a gentle heat for a few minutes.  
  • Place a large oiled plate on top and cook in the oven for about 20-30 mins until the potato is tender when pierced with a small sharp knife. 
  • When ready, cut into wedges and serve with a simple green salad on the side.


  • a good knob of butter
  • olive oil
  • 600 gm mixture of Swiss Brown & flat field mushrooms, sliced
  • 2 tbsp chopped fresh parsley 
  • 1 large garlic clove, crushed
  • sea salt & freshly ground pepper
  • 2-3 large potatoes
  • olive oil spray
  • 100 ml cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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