| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg06 |
4 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic {and butter for the dish} |
| 1 |
oz |
Dried porcini; chanterelles, or |
|
|
; morel |
|
|
Mushrooms |
| 2 |
tb |
Butter {plus extra for the top} |
| 1 |
|
Clove garlic; finely chopped |
|
|
Salt and pepper |
| 1 1/2 |
lb |
Yellow or red potatoes; peeled and sliced |
|
|
; 1/16 inch thick |
| 3/4 |
lb |
White mushrooms; thinly sliced |
| 1 |
c |
Half-and-half |
INSTRUCTIONS
* Preheat oven to 350 degrees. Rub a 2-quart gratin dish with garlic, then
with butter.
* Cover the dried mushrooms with 1 1/4 cups warm water; let stand for 20
minutes or longer, then run you fingers over the mushrooms to loosen any
grit. Strain the liquid carefully and reserve; chop the mushrooms. Heat the
butter in a medium skillet and saute the chopped mushrooms for 3 or 4
minutes. Add the garlic and season with salt and pepper.
* Layer half the potatoes in the dish; season with salt and pepper. Add the
raw mushrooms, and cover with the dried ones. Cover with the remaining
potatoes and season again. Heat the half-and-half with the mushroom liquid,
then pour it over the top. Bake, uncovered, until the liquid is absorbed
and the potatoes are tender and golden, about 1 1/2 hours.
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”