Potatoes and wild mushrooms boulanger

8 servings

Ingredients

Quantity Ingredient
⅓ cup Unsalted butter
2 cups Onions; sliced
Salt to taste
Fresh ground black pepper
2 tablespoons Dried Porcini mushrooms
1 cup Mushrooms; sliced
3 larges Potatoes; peeled and thinly sliced
2 cups Chicken stock

Directions

Soak the dried mushrooms in water till soft, drain and squeeze them dry. Set aside. Cook sliced onion, sprinkled lightly with salt and pepper, in 2 tb melted butter until lightly golden; set aside. in the same pan melt another 2 tb butter; add Porcini and fresh mushrooms and saute until golden. Add to the reserved onions.

Arrange ⅓ potato slices in a buttered 9" round cake pan. Spread with ½ the mushroom mixture. Salt and pepper. Repeat layers ending with potato. Add chicken stock to barely cover. Dot with remaining butter. Bake, uncovered, in preheated 450 deg oven for 60-75 min until a golden crust forms. Every 5 min press the top of the potatoes with a spatula to keep the Boulanger compact. Keep warm and slice into wedges to serve.

From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller.

Submitted By JIM WELLER On 08-30-95

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