| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tvfn | 1 | Servings | |
INGREDIENTS
| 2 | lb | Russet potatoes, (about 8 medium) peeled |
| 2 | c | Heavy cream |
| 1/4 | lb | Shiitake or other fresh mushrooms, ends trimmed and thinly diced (1/4 to 1/2) |
| 1/4 | c | Freshly grated Parmesan cheese, (about 1-ounce) |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
To prepare the potatoes, carefully cut potatoes into thin, even slices using a knife or food processor with a slicing blade. Cut the slices into 1/8 inch wide strips. Cut the strips crosswise into very fine dice the size of rice grains. As the potatoes are cut, place them in a large bowl of cold water. (This can be prepared ahead to this point and set aside at room temperature in the bowl covered with cold water.) To cook, bring 1 cup of the cream to a boil in a heavy large nonstick saucepan over mediumhigh heat. Drain the potatoes and add them to the cream. Simmer gently, adjusting the heat, until the cream is absorbed, stirring occasionally. Pour in 1/2 of the remaining cream with all of the mushrooms. Simmer gently until the cream is absorbed, stirring occasionally. (This can prepared to this point about 1 1/2 hours ahead and set aside at cool room temperature.) To serve, bring to a simmer and pour in the remaining cream. Simmer until thickened and the cream is absorbed (the potatoes will start to meld together), for about 20 minutes. Stir in the Parmesan. Season with salt and pepper. Mound in a vegetable dish or spoon out onto 4 to 6 large plates with an entree. Serve immediately. Yield: 4 to 6 servings Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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