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Potatoes And Wild Mushrooms Boulanger

ethnic, side dishes, vegetables

1/3 cup unsalted butter
2 cup onions; sliced
1 salt to taste
1 fresh ground black pepper
2 tablespoon dried porcini mushrooms
1 cup mushrooms; sliced
3 large potatoes; peeled and thinly sliced
2 cup chicken stock

Soak the dried mushrooms in water till soft, drain and squeeze them dry. Set aside. Cook sliced onion, sprinkled lightly with salt and pepper, in 2 tb melted butter until lightly golden; set aside. in the same pan melt another 2 tb butter; add Porcini and fresh mushrooms and saute until golden. Add to the reserved onions. Arrange 1/3 potato slices in a buttered 9" round cake pan. Spread with 1/2 the mushroom mixture. Salt and pepper. Repeat layers ending with potato. Add chicken stock to barely cover. Dot with remaining butter. Bake, uncovered, in preheated 450 deg oven for 60-75 min until a golden crust forms. Every 5 min press the top of the potatoes with a spatula to keep the Boulanger compact. Keep warm and slice into wedges to serve. From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller.

Yield: 8 servings

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