Porcini mushroom shepherd's pies

8 Servings

Ingredients

Quantity Ingredient
2 cups Water
1 ounce Dried porcini mushrooms
1½ cup Milk
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

Directions

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.

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