| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg06 | 4 | servings | |
INGREDIENTS
| 1 | Clove garlic {and butter for the dish} | |
| 1 | oz | Dried porcini; chanterelles, or |
| ; morel | ||
| Mushrooms | ||
| 2 | tb | Butter {plus extra for the top} |
| 1 | Clove garlic; finely chopped | |
| Salt and pepper | ||
| 1 1/2 | lb | Yellow or red potatoes; peeled and sliced |
| ; 1/16 inch thick | ||
| 3/4 | lb | White mushrooms; thinly sliced |
| 1 | c | Half-and-half |
INSTRUCTIONS
* Preheat oven to 350 degrees. Rub a 2-quart gratin dish with garlic, then with butter. * Cover the dried mushrooms with 1 1/4 cups warm water; let stand for 20 minutes or longer, then run you fingers over the mushrooms to loosen any grit. Strain the liquid carefully and reserve; chop the mushrooms. Heat the butter in a medium skillet and saute the chopped mushrooms for 3 or 4 minutes. Add the garlic and season with salt and pepper. * Layer half the potatoes in the dish; season with salt and pepper. Add the raw mushrooms, and cover with the dried ones. Cover with the remaining potatoes and season again. Heat the half-and-half with the mushroom liquid, then pour it over the top. Bake, uncovered, until the liquid is absorbed and the potatoes are tender and golden, about 1 1/2 hours. Recipe by: Vegetarian Cooking For Everyone-Deborah Madison Converted by MM_Buster v2.0l.
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