INGREDIENTS

INSTRUCTIONS

This galette was layered with fresh truffles in the days when they were
cheap, but other fungi, particularly cepes, are a very acceptable
substitute. Even cultivated mushrooms enliven an otherwise plain fried
potato cake.  (Sherri's note, I used two jars of dried wild mushrooms
(because I doubled the recipe) reconstituted with white wine overnight then
drained). Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat
or oil in a frying pan and add the mushrooms, salt and pepper. Saute
briskly, stirring, until the mushrooms are tender and all moisture has
evaporated; cooking time varies with the type of mushroom. Stir in the
garlic, shallots and parsley and taste for seasoning.
Preheat the oven to No. 5/375 degrees F./190 degrees C. Cut the potatoes in
1/8 inch/3mm slices, if possible using a mandolin slicer or a food
processor, do not rinse potatoes after they are sliced. Heat 2 tablespoons
of the fat or oil in the frying pan for 1 minute. Remove and arrange half
the potato slices overlapping in circles. Sprinkle them with salt and
pepper and spread the mushrooms on top. Cover the mushrooms with the
remaining potatoes and spoon over the remaining fat. Press a piece of foil
with a weight on top.
Cook the galette on top of the stove until the underside starts to brown, 5
~ 8 minutes.   Transfer it to the heated oven and continue cooking for 15 -
20 minutes until the potatoes are tender.
Remove the foil and weight and flip the galette in the pan. Alternatively,
slide it on to a plate, then tip it back into the pan. Continue cooking it
until the underside is brown. It is best served at once, though it can also
be reheated.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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