Shiitake mushroom & potato galette
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Shiitake mushroom & potato galette
  Potato    Mushrooms  
Last updated 6/12/2012 1:22:48 AM. Recipe ID 55603. Report a problem with this recipe.
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      Title: Shiitake mushroom & potato galette
 Categories: Side dish
      Yield: 6 Servings
 
      2 tb Unsalted butter
    3/4 lb Fresh shiitake mushrooms
           -- stemmed and sliced
    1/3 c  Freshly grated Parmesan
      1 tb Chopped fresh basil
           -OR-
      1 ts -Dried basil, crumbled
      2 lg Russet potatoes; peeled
           -- very thinly sliced
           -- crosswise
           Salt
           Freshly ground pepper
 
  Preheat oven to 350 degrees F.  Line cookie sheet with buttered foil.
  Melt butter in heavy large skillet over medium heat. Add mushrooms
  and saute until tender, about 10 minutes. Add Parmesan and basil.
  Arrange half of potato slices in solid 9-inch round on buttered foil,
  overlapping slices. Cover with mushroom mixture, pressing flat as
  possible. Season with salt and pepper.  Top with another layer of
  potato slices. Cover with buttered foil and another cookie sheet.
  Place brick atop cookie sheet. Bake until potatoes are tender, about
  1 hour 10 minutes. Cool, leaving brick and cookie sheet in place.
  (Can be made 2 hours ahead. Store at room temperature.) Preheat
  broiler. Remove brick, top cookie sheet and top piece of foil. Broil
  galette until crisp and brown, about 2 minutes per side. Cut into 6
  wedges.
 




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Recipe ID 55603 (Apr 03, 2005)

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