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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