Potato Galette With Wild Mushrooms
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Potato Galette With Wild Mushrooms
  Potato    Mushrooms  
Last updated 6/12/2012 1:18:51 AM. Recipe ID 49912. Report a problem with this recipe.
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      Title: Potato galette with wild mushrooms
 Categories: None
      Yield: 3 Servings
 
      6 oz Wild mushrooms, cleaned
  2 1/2 oz Goose fat or olive oil
           Salt and pepper
      3    Cloves garlic, chopped
      2    Shallots, chopped
      2 tb Parsley, chopped
      1 lb Potatoes, peeled
           8 inch heavy frying pan
 
  This galette was layered with fresh truffles in the days when they
  were cheap, but other fungi, particularly cepes, are a very acceptable
  substitute. Even cultivated mushrooms enliven an otherwise plain fried
  potato cake.  (Sherri's note, I used two jars of dried wild mushrooms
  (because I doubled the recipe) reconstituted with white wine
  overnight then drained). Cut the mushrooms in large pieces. Heat 2
  tablespoons of the fat or oil in a frying pan and add the mushrooms,
  salt and pepper. Saute briskly, stirring, until the mushrooms are
  tender and all moisture has evaporated; cooking time varies with the
  type of mushroom. Stir in the garlic, shallots and parsley and taste
  for seasoning.
  
  Preheat the oven to No. 5/375 degrees F./190 degrees C. Cut the
  potatoes in 1/8 inch/3mm slices, if possible using a mandolin slicer
  or a food processor, do not rinse potatoes after they are sliced.
  Heat 2 tablespoons of the fat or oil in the frying pan for 1 minute.
  Remove and arrange half the potato slices overlapping in circles.
  Sprinkle them with salt and pepper and spread the mushrooms on top.
  Cover the mushrooms with the remaining potatoes and spoon over the
  remaining fat. Press a piece of foil with a weight on top.
  
  Cook the galette on top of the stove until the underside starts to
  brown, 5 ~ 8 minutes.   Transfer it to the heated oven and continue
  cooking for 15 - 20 minutes until the potatoes are tender.
  
  Remove the foil and weight and flip the galette in the pan.
  Alternatively, slide it on to a plate, then tip it back into the pan.
  Continue cooking it until the underside is brown. It is best served
  at once, though it can also be reheated.
 




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Recipe ID 49912 (Apr 03, 2005)

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