Potatoes and wild mushrooms boulanger
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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.
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      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
           -sliced
      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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Recipe ID 18680 (Apr 03, 2005)

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