INGREDIENTS

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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