Babka ziemniaczana with wild mushroom sauce
- ⏱ 2 hours 30 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Polish potato cake baked in a loaf tin served with a wild mushroom sauce.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Babka ziemniaczana ...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Finely chop the 1 onion.
Grease a 1.5-litre loaf tin or baking dish with 20g...
3Soak mushrooms
+ 23 more steps in the app
Babka ziemniaczana ...
0/0
COOK 2COOK 1
1Mise en Place
Finely chop the 2 medium onions.
Peel the 2kg floury potatoes.
2Mise en Place
3Soak mushrooms
In a heatproof bowl or jug, soak 30g dried wild...
+ 23 more steps in the app
Ingredients
- 20 g unsalted butter
- to_taste fine breadcrumbs
- 200 g smoked streaky bacon (finely chopped)
- to_taste vegetable oil
- 2 piece medium onions (finely chopped)
- 2 kg floury potatoes (peeled)
- 2 piece large eggs (beaten)
- 50 g plain flour
- 1 tsp dried marjoram
- 1 tsp salt
- 1/2 tsp ground black pepper
- 30 g dried wild mushrooms
- 500 ml boiling water
- 25 g unsalted butter
- 1 piece onion (finely chopped)
- 200 g chestnut mushrooms (sliced)
- 150 ml soured cream
- 1 tsp lemon juice
- to_taste finely chopped dill
- 1 sprig curly parsley
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Finely chop the 2 medium onions.
- COOK 1 Peel the 2kg floury potatoes.
2. Mise en Place
- COOK 2 Finely chop the 1 onion.
- COOK 2 Grease a 1.5-litre loaf tin or baking dish with 20g unsalted butter and coat with fine breadcrumbs, tapping out the excess.
3. Soak mushrooms
- COOK 1 In a heatproof bowl or jug, soak 30g dried wild mushrooms in 500ml boiling water for 30 minutes.
4. Fry bacon
- COOK 2 In a large frying pan, fry 200g smoked streaky bacon in vegetable oil on medium heat until golden and the fat has rendered out.
- COOK 2 Add the 2 medium onions and cook until softened.
- COOK 2 Allow to cool slightly.
🤝 Cook A hands over the medium onions.
5. Grate potatoes
- COOK 2 Finely grate the potatoes.
- COOK 2 Transfer them into a muslin‑lined colander set over a bowl
- COOK 2 Squeeze out the excess liquid.
- COOK 2 Place the potato into a separate large bowl and set aside.
- COOK 2 Allow the drained liquid to settle and separate into water and potato starch, Carefully pour away the water, leaving the potato starch slurry.
- COOK 2 Transfer this to the bowl of potatoes.
🤝 Cook A hands over the floury potatoes.
6. Combine cake batter
- COOK 1 Combine the potatoes, potato starch, cooked bacon and onions and the remaining potato cake ingredients: 2 large eggs, 50g plain flour, 1 tsp dried marjoram, 1 tsp salt, 1/2 tsp ground black pepper.
7. Bake babka
- COOK 1 Transfer the mixture to the prepared tin, level the surface with a spatula and bake at 180°C for 75-90 minutes, until deeply golden brown and firm throughout.
- COOK 1 Rest on a wire rack for at least 15 minutes before removing from the tin and slicing.
8. Drain mushrooms
- COOK 2 Drain the soaked mushrooms, reserving 100ml of the soaking liquor, and finely chop them, Set aside.
9. Make sauce base
- COOK 1 Melt 25g unsalted butter in a saucepan, sweat the 1 onion until soft but not coloured.
- COOK 1 Add 200g chestnut mushrooms and cook until lightly browned.
- COOK 1 Stir in the chopped soaked mushrooms and cook for 2 minutes
- COOK 1 Add the reserved mushroom liquor and reduce it by half.
- COOK 1 Add 150ml soured cream and simmer gently until the sauce reaches a coating consistency.
- COOK 1 Season with 1 tsp lemon juice, salt and black pepper and finish with most of the chopped dill.
🤝 Cook B hands over the unsalted butter and onion.
10. Slice babka
- COOK 1 Remove the babka onto a board and slice into thick portions.
11. Serve
- COOK 1 Spoon warm wild mushroom sauce into a shallow bowl.
- COOK 1 Place a babka slice on top and top with a little extra sauce.
- COOK 1 Finish with a generous scattering of the extra chopped dill and a sprig of curly parsley.
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