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CATEGORY CUISINE TAG YIELD
Dairy 6 Servings

INGREDIENTS

1 c Dried cepes, porcini
mushrooms
1 qt Boiling water
4 Garlic cloves, minced or put
through a press plus 1
garlic clove cut in half
lengthwise
1 lb Fresh wild mushrooms, if
available cleaned of
grit
and sliced about -inch
thick if large
Salt to taste
5 t Olive oil
2 t Fresh thyme leaves or 1
teaspoon dried
2 T Red wine, such as a Cotes du
Rhone
Freshly ground pepper, to
taste
3 lb Waxy potatoes, scrubbed and
sliced -inch thick
1 oz Gruyere or Parmesan cheese
grated cup

INSTRUCTIONS

1998    
A week or so ago we had a thread on potato gratin dishes. My local
paper, the Charleston, SC Post and Courier had an article today on  the
local Heart Ball, which is supposed to be a fund-raiser for the  Heart
Association. They had this recipe on Potato and Wild Mushroom  Gratin
which looks great and is supposed to be healthy, too!  You can view the
whole article for more recipes at
http://www.charleston.net/pub/entertain/food/hea0218.htm  Here are a
few of the recipes for dishes that will be served at the  Heart Ball.
If you can't find fresh wild mushrooms for this recipe,  omit them and
use the dried cepes (porcini mushrooms) only.  Place the dried
mushrooms in a bowl and pour on the boiling water.  Let sit for 20 to
30 minutes, or until the mushrooms are softened.  Drain through a
cheesecloth-lined strainer over a bowl and squeeze  the mushrooms over
the strainer. Rinse thoroughly to remove the grit,  squeeze dry and
chop coarsely. reserve the soaking liquid.  Preheat the oven to 400
degrees. Rub the inside of a 3-quart gratin  dish with the cut clove of
garlic.  Combine the fresh wild mushrooms and salt in a large,
heavy-bottomed,  nonstick skillet and heat over medium-high heat until
they begin to  release water, about 1 minute. Cook, shaking the pan or
stirring with  a wooden spoon, for 5 minutes, until most of the liquid
has  evaporated. (If fresh wild mushrooms are unavailable, omit this
step  altogether.)  Add 1 tablespoon of the olive oil (or heat the
olive oil in a nonstick  skillet if you don't have fresh wild
mushrooms), the chopped dried  mushrooms, the remaining garlic and the
thyme, and continue to cook,  stirring, for another 2-3 minutes, until
the garlic is fragrant and  beginning to color. Add the red wine and
pepper and cook for a minute,  stirring, until the wine has been
absorbed. Remove from the heat and  toss with the sliced potatoes. Add
more pepper if desired.  Arrange the potatoes and mushrooms in an even
layer in the prepared  dish. Measure out 3 cups of the mushroom-soaking
liquid and season  with 1 teaspoon salt (or more or less, to taste).
Pour it over the  potatoes. Bake for about 1-2 hours, until the
potatoes are tender and  the top is crusty. Every 20 minutes, stir the
potatoes from the  bottom up to the top. When the top is beginning to
color, after about  an hour and 15 minutes, sprinkle the cheese and
remaining olive oil  over the top. Continue to bake until the top is
browned, 15 to 30  minutes.  Advance preparation: The gratin can be
assembled several hours before  baking. The mushrooms can be prepared a
day or two ahead of time and  held in the refrigerator.  Nutrition
information per serving: 274 calories, 6 grams fat, 406  milligrams
sodium, 8 grams protein, 49 grams carbohydrate, 5  milligrams
cholesterol.  From "Provencal Light," by Martha Rose Shulman (Bantam,
1994).  Posted to EAT-L Digest  by Roger Young <ryoung@AWOD.COM> on Feb
18,

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: <1mg
Sodium: 56.2mg
Potassium: 168.8mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1g
Protein: 1.7g


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