Yield: 8 Servings
|1 ounce||Dried porcini mushrooms|
|2 pounds||Russet potatoes, peeled and cut in 1", pieces|
|8 tablespoons||Ons, butter|
|2½ cup||Green beans, about 8 ounces|
|3||Carrots, cut ino 1/4-inch-thick slices|
|2 cups||Frozen corn kernels|
|1½ cup||Chopped onions|
|1 pounds||Sliced mushrooms|
|3 tablespoons||Ons, all-purpose flour|
|4 teaspoons||S, soy sauce|
|1½ teaspoon||S, dried thyme|
Bring water and porcini to boil in small saucepan. Reduce heat to medium-low; simmer until liquid us reduced to ¾ cup, about 25 minutes.
Using slotted spoon, transfer porcini to cutting board. Coarsely chop porcini. Transfer to bowl and reserve. Strain liquid into 2-cup measuring cup, leaving any sandy residue behind. Add ¾ cup milk to porcini liquid; reserve.
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add ¾ cup milk and 5 tablespoons butter. Using electric mixer, beat until smooth. Season with salt and pepper.
Cook beans and carrots in large pot of boiling salted water 3 minutes. Add corn; boil until all vegetables are tender, about 3 minutes longer. Drain.
Preheat oven to 400#161#F. Butter eight 1-¼-cup custard cups. Melt 3 tablespoons butter in large skillet over medium heat. Add onions; saute until golden, about 8 minutes. Stir in sliced mushrooms and porcini. Cover and cook 5 minutes. Uncover; cook until almost all liquid is absorbed, about 6 minutes. Add flour; stir 2 minutes. Stir in soy sauce, thyme and porcini liquid. Bring to boil, stirring. Reduce heat; simmer to thicken sauce, about 2 minutes. Stir in vegetables. Divide among custard cups.
Spoon potatoes over; smooth tops. Bake until golden, about 15 minutes.
Nutr. Links: 0 0 0 4796 0 0 0 260 0 0 0 0 0 0 Per serving: 300 Calories; 14g Fat (39% calories from fat); 8g Protein; 41g Carbohydrate; 37mg Cholesterol; 298mg Sodium Recipe by: Bon Appetit/January 1997 Posted to FOODWINE Digest 02 Feb 97 by "McNamara, Kelly" <kmcnamara@...> on Feb 3, 1997.