Wild Mushroom Potato Lasagna |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section. Ingredients:
1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini) |
3 tablespoons butter |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
2 garlic cloves, minced |
salt & freshly ground black pepper |
4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well) |
1/2 cup low sodium chicken broth |
1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free) |
Directions:
1. Preheat oven to 375°.
2. Slice mushrooms into 1/8 inch slices.
3. In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
4. Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
5. Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
6. Make a layer of half of the potatoes and season with salt and pepper to taste.
7. Spread mushrooms over the potatoes; top with remaining potatoes.
8. In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
9. Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
10. Cut into wedges or squares and serve.
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