HOLIDAY--Potato and Portobello Mushroom Gratin

[Guest guest]

Brenda should like this one!

 

 

* Exported from MasterCook *

 

Potato and Portobello Mushroom Gratin

 

Recipe By :Bon Appétit, December 2000

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups hot water

1 package dried porcini mushrooms* -- (1 1/2 ounce)

1 1/2 pounds portobello mushrooms

12 tablespoons olive oil

4 garlic cloves -- minced

4 pounds Yukon Gold potatoes or white-skinned

potatoes -- peeled, cut into 1/8-inch-thick slices

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2 teaspoons salt

1 teaspoon ground black pepper

 

Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until

mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid.

Chop porcini; set aside. Remove and chop stems from portobellos; place in large

bowl. Using small spoon, scrape away dark gills from portobellos and discard.

Cut portobello caps into 1/2-inch pieces; add to bowl.

 

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add

chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and

reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season

with salt and pepper. Remove from heat.

 

Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1

tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme,

rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato

mixture in each prepared dish (there will not be enough to overlap slices). Top

potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with

remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes

in each dish. Cover dishes with foil.

 

Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are

tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at

room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)

 

 

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Per Serving (excluding unknown items): 308 Calories; 17g Fat (47.2% calories

from fat); 5g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

442mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 3 Fat.

 

NOTES : This was inspired by a dish created by Alex Padilla, sous chef at

Boulevard, the San Francisco restaurant owned by Aidells’s wife.

 

*Dried porcini mushrooms are available at Italian markets, specialty foods

stores and many supermarkets.

Nutr. Assoc. : 0 903149 0 0 0 4608 0 0 0 0 0