Wild Mushroom And Artichoke - Potato Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs potatoes, shredded
• 1 yellow onion, grated
• 2 teaspoons fresh thyme leaves, chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon celery salt (this replaces table salt, so add salt if you are using celery seed)
• nonstick cooking spray
• 2 teaspoons olive oil
• 4 ounces shiitake mushrooms, sliced
• 2 ounces cremini mushrooms, sliced
• 2 garlic cloves, chopped
• 1 teaspoon fresh thyme leave, chopped
• 1 (14 ounce) can artichoke bottoms, sliced (in water)
• salt
• pepper
• 3 tablespoons toasted pine nuts
• 4 tablespoons vegan sour cream

Recipe

• 1 pre-heat oven to 350°f
• 2 mix together the first 5 ingredients. spray-coat a non-stick large skillet liberally, heat and spoon in potato mixture--spreading it out even and flat.
• 3 cook over medium heat for 8 minutes (should be well-browned on the bottom).
• 4 use a cookie sheet to flip out the pancake, re-spray pan and re-add the pancake-- raw side down. cook another 8 minutes.
• 5 meanwhile, using olive oil, saute the mushrooms, garlic and fresh thyme. cook until tender. remove from the heat, add the artichokes and season.
• 6 when the pancake has cooked on both sides, place it on a sprayed cookie sheet and spoon the mushrooms on top and bake for 10-12 minutes (until hot throughout).
• 7 slice and garnish with toasted nuts and (soy)sour cream.