| 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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