| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1/3 | c | Olive oil, divided |
| 12 | oz | Wild mushrooms * |
| 6 | Cloves garlic, minced | |
| Salt and pepper to taste | ||
| 1/4 | c | Snipped chives |
| 6 | md | Potatoes ** |
INSTRUCTIONS
* cut into large pieces ** peeled and cut into 1/8-inch-thick slices Heat 2 tablespoons oil in 10-inch cast-iron skillet. Add mushrooms, garlic, 1/4 teaspoon salt, or to taste, and 1/4 teaspoon pepper, or to taste. Cook over medium heat, stirring frequently, until mushrooms are tender, about 5 minutes. Transfer to bowl and stir in chives. Set aside. Lightly brush 12-inch square piece of aluminum foil with oil. rest of oil into skillet. Arrange half of potato slices in overlapping circles to cover bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange remaining potatoes in overlapping circles. Cover with foil, oiled side down, and top with 9-inch pie plate to weigh mixture down. Cook over medium heat for 6 minutes. Transfer to oven and at 325 degrees until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of skillet. Carefully invert onto serving plate. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg
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