Sautéed Mushrooms with Potato Cakes & Ricotta

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Easy
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Sautéed Mushrooms with Potato Cakes & Ricotta

This is a great snack idea, easy to make and very tasty.


  • Drink - chilled crisp white wine such as Sauvignon Blanc or Chenin Blanc
  • 250g mashed potatoes
  • no milk or butter
  • 3 medium eggs beaten together
  • 1 medium egg white
  • 1-2 tbspns Flour
  • 75mls cold milk
  • 4 spring onions chopped
  • salt and freshly milled black pepper
  • vegetable oil
  • 200g Ricotta cheese
  • 4 Large open mushrooms cut into ½ cm slices lengthways
  • 2 cloves garlic
  • crushed
  • 2 tbspn parsley, chopped
  • 50g butter
  • 50mls olive oil

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  1. Place the cold mashed potatoes into a bowl. Beat in the flour, then add the milk, egg and egg whites.
  2. Season well with salt and pepper, then fold in the spring onions.
  3. Heat the vegetable oil in a pan and spoon in 4 large spoonfuls of the thick batter. Cook for a couple of minutes or until browned. Then flip over to colour the other side. Repeat the process until all the mixture is cooked. Keep warm.
  4. Meanwhile heat the olive oil and butter in a wok or large frying pan until just browning.
  5. Add the garlic and cook for 1 minute, then add the mushrooms season well and cook over a high heat for a couple of minutes to colour.
  6. Add the parsley and keep warm.
  7. Lay the cakes onto warm plates, top with ricotta cheese, and finally spoon over the sliced mushrooms and juices
  8. Serve.