Dinner

Mushroom, Asparagus and Potato Cake: Sformato di Funghi, Asparagi e Patate

Name: Mushroom, Asparagus and Potato Cake: Sformato di Funghi, Asparagi e Patate
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 10 servings
Ingredients: 2 bunches pencil thin asparagus, cut into 1/3's; 1/2 cup dried bread crumbs; Pinch chili flakes; 1 pound cremini mushrooms, cleaned and quartered (halved if small); 4 cremini mushrooms, sliced paper thin; 6 large eggs, lightly beaten; 1 bunch fresh mint leaves, roughly chopped; 2 garlic cloves, thinly sliced; 1/4 pound pancetta ham, cut into 1/4-inch cubes; 1 lemon, juiced; 1/2 cup extra-virgin olive oil, plus more to grease the baking dish; Extra-virgin olive oil; 2 cups freshly grated Parmesan; 1/2 red onion, sliced paper thin; 2 tablespoons salt, plus salt and pepper for seasoning; 1/2 teaspoon sea salt; 1/2 cup reserved potato cooking water; 6 quarts water; 4 pounds Yukon gold potatoes, peeled and coarsely chopped

6 October 2026

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Total Time90 Mins

Serves10

Per Serving$2.42

Photo coming soon

Mushroom, Asparagus and Potato Cake: Sformato di Funghi, Asparagi e Patate takes roughly 1 hour and 30 minutes from beginning to end. This recipe serves 10. This main course has 487 calories, 21g of protein, and 27g of fat per serving.

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Method:

1
Bring 6 quarts of water to a boil in a large pot.
2
Add 2 tablespoons salt and the potatoes. Cook until the potatoes are tender, about 8 minutes.
3
Drain and reserve 1/2 cup cooking water. Set aside.
4
In a medium saute pan, heat 1/4 cup of the olive oil until hot but not smoking.
5
Add the garlic and cook over medium heat, stirring often, until the garlic turns a light golden brown, about 2 minutes.
6
Add the asparagus and the reserved potato water to the pan. Season, to taste, with salt and pepper. Turn the heat to high and bring the water to a boil. Return the heat to medium and cook, stirring occasionally, until the asparagus is tender, about 5 minutes.
7
Heat a saute pan over medium heat.
8
Add the pancetta cubes and cook, over medium-low heat, until the fat from the meat is completely rendered, about 10 minutes. Once the pan has enough pancetta fat, add the cremini mushrooms and saute in the pancetta fat until golden brown, about 10 minutes.
9
Preheat the oven to 350 degrees F.
10
Using a few tablespoons of olive oil, grease a 12-inch round baking pan with 3 to 4-inch sides. Coat the pan with the bread crumbs, shaking off any excess crumbs. Set the dish aside.
11
Pass the potatoes through a food mill into a large bowl.
12
Add 1/4 cup oil, eggs, cheese, mint, and season, to taste, with salt and pepper. Stir to combine well. Spoon 1/2 of the mashed potatoes into the prepared pan and, using a wooden spoon, smooth them evenly across the pan to form an even layer. Spoon the asparagus and then the mushrooms over the potatoes, using the spoon to smooth each into an even layer. Top the mushrooms with the remaining potatoes, using the spoon to spread them evenly.
13
Bake until the edges are golden brown, about 35 to 40 minutes.
14
Remove from the oven and serve either hot or at room temperature.
15
Serve with Hee Hee
16
Garnish.
17
Combine all ingredients and spoon on top of potato cake.