Med Veg - Provencal Potato and Wild Mushroom Gratin

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Provencal Potato and Wild Mushroom Gratin

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini mushrooms -- soaked in 1 cup hot water for

15 minutes

1/4 cup vegetable broth

1 1/2 pounds baking potatoes -- unpeeled, sliced into 1/4-inch-thick

rounds

8 ounces white button mushrooms -- thinly sliced

1 cup coarsely chopped fresh flat-leaf parsley

4 large garlic cloves -- finely chopped

salt, preferably the coarse variety, and

freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

flat-leaf parsley sprigs for garnish

 

4 to 6 servings. It was a native of the northern province of Picardy,

Antoine-Auguste Parmentier, who first promoted the potato in France to stave off

the effects of several disasterous wheat harvests in the late eighteenth

century. While the Provencaux in the south still eat their pasta and bread with

a gusto that one might expect from a people residing in the former " Provincia

Romana, " they continue to embrace the humble tuber with a passion unmatched on

the Mediterranean. Indeed, the potato has virtually replaced grains as the most

important year-round dietary staple in Provence, cropping up into countless

soups, ragouts, tians, and gratins. Redolent of wild mushroom and garlic, the

following gratin makes a splendid fall or winter dish.

 

Preheat the oven to 350F. Drain the porcini mushrooms, reserving the soaking

liquid. Strain the soaking liquid through a coffee filter or paper towel-lined

strainer. Reserve 1/2 cup, combine with the vegetable broth, and set aside.

Rinse the porcini mushrooms thoroughly; chop coarsely and set aside.

 

Lightly oil a gratin or shallow baking dish large enough to hold the potatoes

and mushrooms in a layer about 1 1/2 inches deep. Place the potatoes, button

mushrooms, porcini mushrooms, parsley, and garlic in the gratin; season with

salt and pepper. Using your hands, toss well to combine. Arrange the mixture

evenly, making the top as flat as possible. Slowly pour 1/2 cup of the reserved

broth mixture over the top, then drizzle with 1 1/2 tablespoons of the oil.

 

Bake, uncovered, for 30 minutes. Remove from the oven and, using a wide

spatula, turn the potato mixture over. Pour the remaining reserved broth

mixture over the top, then drizzle with the remaining oil. Bake for 20 to 30

minutes, or until the potatoes are tender and nicely browned. Garnish with the

parsley sprigs, if desired, and serve at once.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 219 Calories; 7g Fat (28.6% calories from

fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 113mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0