Name: Potato and Dried Mushroom Gratin
Ingredients: 1 oz Dried Porcini mushrooms (about 1 cup) any dried mushroom of choice may be substituted; 1 c Warm water; 5 lg Baking potatoes such as Idaho or Russet (about 3 pounds); 2 lg Cloves garlic, minced; 1 tb Unsalted butter; 2 c Milk; 1 c Heavy cream; 2 tb Minced fresh chives; 1 ts Salt

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CATEGORY	CUISINE	TAG	YIELD
Dairy		New text im, Cooking liv	1	Servings

INGREDIENTS

1	oz	Dried Porcini mushrooms (about 1 cup) any dried mushroom of choice may be substituted
1	c	Warm water
5	lg	Baking potatoes such as Idaho or Russet (about 3 pounds)
2	lg	Cloves garlic, minced
1	tb	Unsalted butter
2	c	Milk
1	c	Heavy cream
2	tb	Minced fresh chives
1	ts	Salt

INSTRUCTIONS

In a bowl soak Porcini in warm water 30 minutes, or until softened. Slowly
strain soaking liquid through a fine sieve lined with a coffee filter or a
double thickness of rinsed and squeezed cheesecloth into a small saucepan,
being careful to leave the last tablespoon (containing sediment) in bowl.
Boil soaking liquid until reduced to about 1/2 cup.
Preheat oven to 350 degrees F.
Wash Porcini under cold water to remove any grit and pat dry. Coarsely chop
Porcini. Peel potatoes and slice 1/8 inch thick. In a large (4-quart)
saucepan cook Porcini and garlic in butter over moderate heat, stirring, 2
minutes. Add potatoes, reduced Porcini liquid, milk, cream, 4 teaspoons
chives, and salt and bring liquid to boil, stirring.
Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or
until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons
chives.
Yield: 8 serving
NOTES : (Courtesy of Gourmet Magazine
Posted to MC-Recipe Digest V1 #362
Recipe by: COOKING LIVE SHOW #CL8783
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Wed, 1 Jan 1997 10:02:14 -0500

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