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Potato and Mushroom
"What I say is that, if a man really likes potatoes,
he must be
a pretty decent sort of fellow."
~ A. A. Milne
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Mushroom Cluster and Maple Leaf, Hiawatha
National Forest, Michigan, USA
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Potato and Mushroom Galette
Sheraton Park Central Hotel, Dallas, TX
Bon Appétit December 1994
2 large russet potatoes, peeled, sliced 1/4 inch thick
4 tablespoons unsalted butter
4 ounces button mushrooms, sliced
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces oyster mushrooms, sliced
2 tablespoons chopped fresh chives
6 tablespoons grated Parmesan cheese
4 tablespoons olive oil
Bring a large pot of salted water to boil. Add the potato
slices and blanch 3 minutes. Drain and cool. Pat dry on paper towels.
Melt 2 tablespoons butter in a heavy large skillet over
medium high heat.
Add button mushrooms and sauté until tender, about 4
to bowl using a slotted spoon. Melt the remaining 2
tablespoons butter in
the same skillet. Add the shiitake and oyster
mushrooms and sauté until tender, about 4 minutes. Transfer to bowl with the
and cool. Season to taste with salt and pepper. Mix in the
Brush a 6-cup soufflé dish with olive oil. Line the bottom
with foil or parchment paper. Brush the foil [or parchment] with oil.
Overlap 1/4 of
the potatoes in the bottom of the prepared dish, covering
Season the potatoes generously with salt and pepper. Top with
the mushrooms. Sprinkle with 2 tablespoons Parmesan. Drizzle with 1
tablespoon of the olive oil. Repeat layering twice with potatoes, salt,
pepper, mushroom mixture, Parmesan and olive oil using 1/4 of the
in each layer. Top with the remaining potatoes and drizzle
remaining 1 tablespoon olive oil. Season with salt and pepper.
Cover with a
piece of oiled foil.
Preheat the oven to 400 degrees F. Bake until the potatoes
are tender, pressing down on the foil with a spatula every 15 minutes to
1 hour. Remove foil. Turn out onto a plate and cut into
wedges to serve.
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