Yield: 6 servings
|1 pounds||Assorted wild mushrooms|
|2½ tablespoon||Canola oil|
|2½ pounds||All-purpose potatoes|
|1½ tablespoon||Extra-virgin olive oil|
1. Rinse the mushrooms thoroughly in cool water Lift the mushrooms from the water and drain well. Slice the mushrooms «-inch thick.
2. In a large non-stick skillet, melt the butter in 1 tbs of the canola oil. Add the mushrooms, « tsp salt and the pepper and cook over high heat, stirring occasionally, until the exuded liquid has evaporated and the mushrooms begin to brown, about 10 minutes.
Transfer to a bowl. Wipe out the skillet.
3. Peel the potatoes and shred them in a food processor or on a box grater. Rinse the strips and pat dry.
4. Heat the olive oil and the remaining 1« tbs canola oil in the skillet. Add the potatoes and « tsp salt, toss and saut over high heat until lightly browned, about 5 minutes. Transfer ⅓ of the potatoes to a bowl. Press down on the remaining potatoes in the skillet to create a thin, firm "bed". Spoon the mushrooms over the potato bed, then spread the reserved potatoes on top so that they cover most of the mushrooms; press down lightly to compress the galette.
5. Cover and cook the galette over moderate heat, shaking the pan occasionally, until browned on the bottom, about 10 minutes. Remove from the heat and let rest for 5 minutes. Invert the galette onto a round platter, cut into wedges and serve.
Food and Wine October 1995
Submitted By DIANE LAZARUS On 09-29-95