Potatoes and wild mushrooms boulanger
Mushrooms Vegetables Side dish Canadian
Last updated 6/12/2012 12:56:28 AM. Recipe ID 18680. Report a problem with this recipe.
Title: Potatoes and wild mushrooms boulanger
Categories: Side dish, Vegetables, Mushrooms, Canadian
Yield: 8 Servings
1/3 c Unsalted butter
2 c Onions; sliced
Salt to taste
Fresh ground black pepper
2 tb Dried Porcini mushrooms
1 c Mushrooms; sliced
3 lg Potatoes; peeled and thinly
2 c Chicken stock
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 1/3 potato slices in a buttered 9" round cake pan. Spread
with 1/2 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. Evewry 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 Celebratrion
of Canadian Cuisine. Posted by Jim Weller.
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