| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Main, Dishes |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
oz |
Dried porcini mushrooms |
| 1 1/2 |
c |
Milk |
| 2 |
lb |
Russet potatoes, peeled and cut in 1", pieces |
| 8 |
tb |
Ons, butter |
| 2 1/2 |
c |
Green beans, about 8 ounces |
| 3 |
|
Carrots, cut ino 1/4-inch-thick slices |
| 2 |
c |
Frozen corn kernels |
| 1 1/2 |
c |
Chopped onions |
| 1 |
lb |
Sliced mushrooms |
| 3 |
tb |
Ons, all-purpose flour |
| 4 |
ts |
S, soy sauce |
| 1 1/2 |
ts |
S, dried thyme |
INSTRUCTIONS
Bring water and porcini to boil in small saucepan. Reduce heat to
medium-low; simmer until liquid us reduced to 3/4 cup, about 25 minutes.
Using slotted spoon, transfer porcini to cutting board. Coarsely chop
porcini. Transfer to bowl and reserve. Strain liquid into 2-cup measuring
cup, leaving any sandy residue behind. Add 3/4 cup milk to porcini liquid;
reserve.
Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Transfer potatoes to large bowl. Add 3/4 cup milk and 5
tablespoons butter. Using electric mixer, beat until smooth. Season with
salt and pepper.
Cook beans and carrots in large pot of boiling salted water 3 minutes. Add
corn; boil until all vegetables are tender, about 3 minutes longer. Drain.
Preheat oven to 400#161#F. Butter eight 1-1/4-cup custard cups. Melt 3
tablespoons butter in large skillet over medium heat. Add onions; saute
until golden, about 8 minutes. Stir in sliced mushrooms and porcini. Cover
and cook 5 minutes. Uncover; cook until almost all liquid is absorbed,
about 6 minutes. Add flour; stir 2 minutes. Stir in soy sauce, thyme and
porcini liquid. Bring to boil, stirring. Reduce heat; simmer to thicken
sauce, about 2 minutes. Stir in vegetables. Divide among custard cups.
Spoon potatoes over; smooth tops. Bake until golden, about 15 minutes.
Nutr. Links: 0 0 0 4796 0 0 0 260 0 0 0 0 0 0
Per serving: 300 Calories; 14g Fat (39% calories from fat); 8g Protein; 41g
Carbohydrate; 37mg Cholesterol; 298mg Sodium
Recipe by: Bon Appetit/January 1997
Posted to FOODWINE Digest 02 Feb 97 by "McNamara, Kelly"
<kmcnamara@LIGGETT.COM> on Feb 3, 1997.
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