Sformato Misto Bosco (Mushroom and Potato Cake)

Method

1. Boil 1 kg of potatoes in plenty of salted water until tender.
2. Clean and cut the mushrooms: dice porcini stems, slice porcini caps; tear chanterelles (galletti); chop pioppini into small pieces.
3. Finely chop 1 garlic clove and 1 shallot.
4. Heat extra virgin olive oil in a large pan, add garlic and shallot, and sauté over medium heat until the shallot is translucent and the garlic is golden.
5. Add all the mushrooms to the pan, season with a pinch of salt, and stir well.
6. Cover and cook until the mushrooms release their water, then continue cooking uncovered until the water evaporates and the mushrooms start to stick to the pan. Remove from heat.
7. Drain the cooked potatoes and mash them with a potato ricer or masher.
8. While the potato puree is still hot, add 2 whole medium eggs and mix with a spatula until absorbed.
9. Add pepper, marjoram, thyme, and a generous amount of chopped parsley. Mix well.
10. Add 50 g of grated Parmigiano Reggiano and mix again. The mixture should be soft but not too wet; adjust with more cheese if needed.
11. Stir in 200 g of your chosen cheese (such as Galbanino, Fontina, Toma, Scamorza, Provola, Brie) cut into small cubes.
12. Taste and adjust salt as needed.
13. Butter a 26 cm springform pan generously, then coat with breadcrumbs, shaking out the excess but leaving a little extra on the bottom.
14. Pour the mushroom-potato mixture into the pan, level the top with a spatula.
15. Dot the surface with small knobs of butter and sprinkle generously with more breadcrumbs until no more is absorbed.
16. Bake in a preheated oven at 180°C (static) for 45 minutes.
17. Increase the temperature to 200°C and bake for another 8–10 minutes, until the top is golden and crisp and the cake pulls away from the edges.
18. Let the sformato rest at room temperature for at least 15 minutes before unmolding and serving.