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French   -   Wild Mushroom And Potato Gratin   adapted from The Vegetarian Bistro

  • 2 Ounces Dried Porcini Mushrooms
  • 1/2 Cup Vegetable Stock -- boiling
  • 8 Large Potatoes -- thinly sliced
  • Salt And Pepper -- to taste
  • 10 Medium Shallots -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 2 Tablespoons Butter
  • 1/2 Cup Milk
  • 1/2 Cup Sour Cream
  • 1 Cup Gruyere Cheese -- shredded
  • 1 Tablespoon Parsley -- finely chopped
Directions Combine mushrooms and stock. Let sit 30 minutes. Remove mushrooms and chop, reserve liquid. Preheat oven to 350*. Butter a baking dish. Layer in potatoeos, mushrooms, sprinkle with shallots spices etc. Repeat until gone. Combine milk sour cream, and mushroom liquid, pour over potatoes. Sprinkle with hceese, bke for 30 minutes or util cheese is lightly browned. Sprinkle with parsley adn serve.
Serves 4
Time to Make 0:00

Printer version   3 Votes - Yum: 3, Easiness: 2.66667, Speed: 3, Overall: 2.88889 Rate this recipe

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