| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
|
Idaho potatoes, washed Olive Oil for frying |
| 1/4 |
c |
Milk, scalded salt and fresh ground pepper to taste |
| 2 |
tb |
Sweet butter |
| 1 |
c |
Wild mushrooms (oyster, honey, shitake, trimmed and sliced) herbs (parsley, thyme, chives) |
INSTRUCTIONS
Peel and quarter 2 of the potatoes. Place them in a small pot cover with
cold water and cook until the potatoes are soft throughout, Strain and put
potatoes through a ricer. Add milk, butter, salt and pepper to taste. Keep
warm and set aside. Meanwhile, slice 1 Idaho Potato into 1/8-inch thick
slices. Fry in oil until golden brown. Lay slices on paper towels and
sprinkle salt and pepper. Saut wild mushrooms in olive oil. Season with
salt and pepper Add herbs. Drain excess oil. Add to potato mixture and adju
st seasonings. To form napoleon, alternate layers of potato-mushroom
mixture on plate and top off with potato chips, 3 high. (Makes 1 serving)
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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