Potatoes And Wild Mushrooms Boulanger Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Unsalted butter,
2 cup: Onions, sliced
Salt to taste,
Fresh ground black pepper,
2 tbsp: Dried Porcini mushrooms,
1 cup: Mushrooms, sliced
3 large: Potatoes, peeled and thinly sliced
2 cup: Chicken stock,
Directions:
Soak the dried mushrooms in water till soft, drain and squeeze them
dry. Set aside. Cook sliced onion, sprinkled lightly with salt and
pepper, in 2 tb melted butter until lightly golden; set aside. in the
same pan melt another 2 tb butter; add Porcini and fresh mushrooms
and saute until golden. Add to the reserved onions.
Arrange 1/3 potato slices in a buttered 9" round cake pan. Spread
with 1/2 the mushroom mixture. Salt and pepper. Repeat layers ending
with potato. Add chicken stock to barely cover. Dot with remaining
butter. Bake, uncovered, in preheated 450 deg oven for 60-75 min
until a golden crust forms. Every 5 min press the top of the potatoes
with a spatula to keep the Boulanger compact. Keep warm and slice
into wedges to serve.
From the LOrdre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
Source from luhu.jp
dry. Set aside. Cook sliced onion, sprinkled lightly with salt and
pepper, in 2 tb melted butter until lightly golden; set aside. in the
same pan melt another 2 tb butter; add Porcini and fresh mushrooms
and saute until golden. Add to the reserved onions.
Arrange 1/3 potato slices in a buttered 9" round cake pan. Spread
with 1/2 the mushroom mixture. Salt and pepper. Repeat layers ending
with potato. Add chicken stock to barely cover. Dot with remaining
butter. Bake, uncovered, in preheated 450 deg oven for 60-75 min
until a golden crust forms. Every 5 min press the top of the potatoes
with a spatula to keep the Boulanger compact. Keep warm and slice
into wedges to serve.
From the LOrdre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
Source from luhu.jp