Potato-Porcini Casserole

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Potato-Porcini Casserole

 

Recipe By :Jim Fobel

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried pocini, cepes, or other black

European mushrooms

1/2 cup hot water

2 pounds red-skinned or waxy boiling potatoes -- (8 medium),

peeled, cut into 1/2-inch dice, and held in cold water

1 tablespoon unsalted butter

1 pound large fresh mushrooms -- cut into 1/2-inch dice

1/2 cup sliced whole scallions

1/4 cup chopped fresh parsley -- optional

6 large eggs

3/4 cup freshly grated Parmesan or romano cheese -- (3 ounces)

2 tablespoons all-purpose flour

1/2 large package cream cheese -- (4 ounces)

1/4 cup milk or light cream

1/4 cup dry white wine

1 teaspoon dried basil -- crumbled

1 teaspoon salt -- or a pinch more

1/8 teaspoon black pepper -- or a pinch more

1/2 teaspoon sweet paprika

 

Here's an earthy casserole that's at home for brunch or supper and perfect for a

picnic. One thing I like about an egg-and-potato casserole like this that

there's no last-minute fuss. Just 1/2 ounce of dried porcini contributes

fabulous fall forest flavor year-round. The Spanish potato omelet called a

tortilla was the inspiration for this oven-baked version. It is good hot, warm,

cool, cold.

 

1. Put the porcini in a cup and pour in the hot water; set aside to soften for

30 to 60 minutes, Remove the porcini with a slotted spoon and lightly squeeze

out any excess liquid. Chop the mushrooms and reserve. Sometimes sand is present

in dried mushrooms; gently pour 1/4 cup of the soaking liquid into a cup,

leaving any grit behind.

 

2. Bring a large pot of lightly salted water to a boil over high heat. Drain

the diced potatoes and add to the water; cook until firm-tender, 5 to 7 minutes

from the time they hit the water. Drain and reserve.

 

3. Preheat the oven, and prepare the casserole.

 

4. Preheat a large, heavy skillet over moderate heat. Add the butter, swirling

pan to coat. Add the fresh mushrooms, increase the heat to high, and let brown

without stirring, 2 to 3 minutes. Toss and cook until the liquid boils away, 3

to 4 minutes longer.

 

5. In a Large bowl, toss together the potatoes, sauteed mushrooms, scallions,

and parsley.

 

6. In a blender or food processor, combine the eggs with the chopped porcini and

the 1/4 cup cup soaking liquid. Add all but 2 tablespoons of the Parmesan,

along with the flour, cream cheese, milk, wine, basil, salt, and pepper; process

along with the flour, cream cheese, milk, wine, basil, salr, and pepper. Pour

over the potato mushroom mixture and toss.

 

7. Turn the mixture into the prepared pan; sprinkle with the reserved 2

tablespoons Parmesan and the

paprika. Bake for about 1 hour, or until the center is set (a knife tip

inserted in the center will come out clean). Let stand for at least 15 minutes,

or cool until warm, or at room temperature. Cut into rectangles and serve.

 

Variations: Instead of using porcini, substitute 1 ounce (1/2 cup) sun-dried

tomatoes: Soak in boiling water for 3 to 5 minutes to soften, and then chop.

Reserve 1/4 cup of the soaking liquid and proceed with the recipe. When using

sun-dried tomatoes, try substituting fresh basil for the parsley.

 

Reheat: If the casserole is at room temperature, reheat at 325F for about 30

minutes. If cold, reheat at 350F. for about 45 minutes.

 

MEATLESS MAIN AND SIDE DISHES

11651

 

 

 

 

 

 

Source:

" Jim Fobel's Casseroles "

Copyright:

" 1997 Jim Fobel "

 

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Per Serving (excluding unknown items): 100 Calories; 6g Fat (61.9% calories from

fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 414mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.

 

 

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