Mushroom and Potato Carole

This dish should be made with freshly picked wild mushrooms but can, of course, be made with young button mushrooms. The potato carole is also very good filled with fish or chicken in a white sauce. Carole was an old English word for chest or coffer.


  • 1 lb (½ kg) young mushrooms
  • 2 tablespoons (30 g) butter
  • Salt and pepper
  • 4 tablespoons cream
  • 8 slices lean bacon
  • lb (¾ kg) mashed potatoes
  • 2 egg yolks
  • 2 tablespoons (30 g) toasted breadcrumbs


Wipe and peel the mushrooms and remove the stalks. Chop the stalks finely and mix them with the butter, 1 teaspoon salt and ½ teaspoon pepper. Fill the mushrooms caps with this mixture and arrange them side by side in a buttered heatproof casserole, in 2 layers, if necessary. Pour the cream over the mushrooms, tightly cover the casserole and put it in a moderate oven, 350°F (180°C, Gas Mark 4), for 30 to 40 minutes.

Roll each slice of bacon, impale on skewers and grill or bake in the oven. Meanwhile, mix the mashed potatoes with the egg yolks (leaving a little of the yolk for brushing over) and a little salt and pepper. Grease a round cake tin thoroughly with butter and scatter with breadcrumbs. Press the potato mixture into the tin, so that it forms a deep tart shape, smooth round the top edge and brush over with the reserved egg yolk. Bake at 400°F (200°C, Gas Mark 6) for 30 minutes.

When the potato crust is baked turn it out by placing a hot plate over it and turning it upside down. If necessary loosen the sides with the blade of a knife. Fill the crust with the mushroom mixture and serve very hot with the bacon rolls.