Potatoes in a rich mushroom sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | tablespoon | Unsalted butter |
| 5 | tablespoons | Flour |
| 1 | cup | Milk |
| 1 | cup | Chicken broth/stock |
| ¼ | cup | Red burgundy wine |
| 3 | larges | Potatoes peeled & sliced very thin |
| ⅛ | cup | Celery; thinly sliced |
| 1 | cup | Mushrooms; sliced |
| ½ | cup | Onion; small dice |
| 2 | tablespoons | Canola oil |
| 1 | teaspoon | Garlic powder |
| ⅛ | teaspoon | Black pepper |
| 1 | teaspoon | Kosher salt |
| ¼ | teaspoon | Italian seasoning |
| ½ | cup | Sour cream |
Directions
1. In a sauce pan melt butter, then add flour & cook for 2 minutes.
2. Add the milk and let begin to thicken, then add the chicken stock & the wine. - Reserve.
3. In a saute pan add the oil & let heat up, then add the celery & onion and cook 4 minutes.
4. Next add the mushrooms and cook an additional 5 minutes.
5. Add this to the milk mixture & warm.
6. Add all the seasonings to the mixture and simmer for 5 minutes.
7. Now spread the potatoes evenly in a 9x13 cake pan and pour the mixture over, make sure to coat all well.
Bake in a 350* oven for approx 45 minutes or until tender, the potatoes should remain saucy when finished.
NOTES : This is a very good but rich tasting dish! Recipe by: Jamie
Posted to TNT Recipes Digest by CuisineArt@... on Feb 22, 1998