|Recipe Name:||Shiitake Mushroom And Potato Galette||Submitted by:||Administrator|
|Number of Servings:||6|
2 Tablespoon(s) Unsalted butter
3/4 Pound(s) Fresh shiitake mushrooms
Stemmed and sliced
1/3 Cup(s) Freshly grated parmesan
1 Tablespoon(s) Chopped fresh basil
1 Teaspoon(s) Dried basil crumbled
2 Russet potatoes, peeled
very thinly sliced
Freshly ground pepper
Preheat oven to 350 degrees F. Line cookie sheet with buttered foil.
Melt butter in heavy large skillet over medium heat. Add mushrooms and
saute until tender, about 10 minutes. Add Parmesan and basil. Arrange
half of potato slices in solid 9-inch round on buttered foil,
overlapping slices. Cover with mushroom mixture, pressing flat as
possible. Season with salt and pepper. Top with another layer of
potato slices. Cover with buttered foil and another cookie sheet.
Place brick atop cookie sheet. Bake until potatoes are tender, about 1
hour 10 minutes. Cool, leaving brick and cookie sheet in place. (Can
be made 2 hours ahead. Store at room temperature.) Preheat broiler.
Remove brick, top cookie sheet and top piece of foil. Broil galette
until crisp and brown, about 2 minutes per side. Cut into 6 wedges.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 54
Total Fat: 6.2g