Free Recipe Potato and Dried Mushroom Gratin
Recipe Type: T Recipes
Recipe Preparation: bake
Cooking Ingredients for Potato and Dried Mushroom Gratin Recipe
1 oz Dried Porcini mushrooms
-(about 1 cup) any dried
-mushroom of choice may be
-substituted
1 c Warm water
5 lg Baking potatoes such as
-Idaho or Russet (about 3
-pounds)
2 lg Cloves garlic, minced
1 tb Unsalted butter
2 c Milk
1 c Heavy cream
2 tb Minced fresh chives
1 ts Salt
Potato and Dried Mushroom Gratin Preparation
In a bowl soak Porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave the last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup. Preheat oven to 350 degrees F. Wash Porcini under cold water to remove any grit and pat dry. Coarsely chop Porcini. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook Porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced Porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring. Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives. Yield: 8 serving NOTES : (Courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8783 From: Angele and Jon Freeman <jfreeman@netusa1.net> Date: Wed, 1 Jan 1997 10:02:14 -0500
Cooking Temperature:
Recipe Serves: 1
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