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Curtis Thomas

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Potato Galette With Wild Mushrooms

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
			3	Servings

INGREDIENTS

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	T	Parsley, chopped
1	lb	Potatoes, peeled
		8 inch heavy frying pan

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 312 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 42.7mg Potassium: 1544.4mg Carbohydrates: 71.9g Fiber: 3.5g Sugar: 1.2g Protein: 9.9g