Potatoes and wild mushrooms boulanger
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Unsalted butter |
| 2 | cups | Onions; sliced |
| Salt to taste | ||
| Fresh ground black pepper | ||
| 2 | tablespoons | Dried Porcini mushrooms |
| 1 | cup | Mushrooms; sliced |
| 3 | larges | Potatoes; peeled and thinly sliced |
| 2 | cups | 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 ⅓ potato slices in a buttered 9" round cake pan. Spread with ½ 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 L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller.
Submitted By JIM WELLER On 08-30-95