INGREDIENTS

INSTRUCTIONS

Warm the canola oil and butter in large saute pan over medium heat.
Add the mushrooms and cook slowly, stirring frequently, for 5  minutes,
or until the mushrooms release their juices. Continue  cooking until
all their moisture evaporates.  Add the shallots and cook for 3
minutes. Strip the leaves from the  thyme sprigs and add to the pan;
discard the stems. Season with the  salt and pepper. Remove from heat.
Place the potatoes in a large bowl. Drizzle with the olive oil and
toss until well coated.  Place 2 medium nonstick saute pans over medium
heat. Place 1 potato  slice in the center of each pan. Use one-quarter
of the potatoes per  pan, carefully form circles of slightly
overlapping potato slices  around the center slices, letting them fall
slightly over the edge of  the pan. Season with salt and pepper. Cook
for 4 minutes. If any gaps  form between the slices, patch with slices
cut to fit the gap.  Place 1/4 of the mushroom mixture in the center of
each galette and  evenly spread it out to cover the potatoes. As the
potatoes become  soft and flexible, begin folding them inward so that
they slightly  enclose the mushrooms and form a perfect disk-shaped
galette. Cook  for 25 minutes, turning occasionally so that the
potatoes do not burn  or become to brown.  Serve once the galette is
crisp and holds it's shape, warm or at room  temperature.  Yield: 4
servings  Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW
#CL9255  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1131
Calories From Fat: 212
Total Fat: 24.1g
Cholesterol: 10.2mg
Sodium: 432mg
Potassium: 5847.3mg
Carbohydrates: 202.9g
Fiber: 24.2g
Sugar: 15.3g
Protein: 32.5g