Potato Gratin With Fresh Wild Chanterelles |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Potatoe gratin with wild mushroom flavours of chantrelle and porcini is delicious and comforting. Ingredients:
1 c dried porcini mushrooms |
1 pot boiling water |
4 lg cloves of garlic, minced |
1 garlic of clove sliced in half lengthwise |
1 pound fresh chanterelles |
5 tsp olive oil |
2 tsp dried thyme |
2 tbsp dry red wine |
salt and pepper |
3 pounds potatoes cut into 1/4 inch slices |
2 oz gruyere cheese, grated |
Directions:
1. Place the dried porcini in a bowl and cover them with the boiling water. Let porcini bloom in the water for about a half hour.
2. Drain mushroom through a strainer or sieve lined with cheesecloth, then squeeze them saving mushroom liquid.
3. Rinse, squeeze dry and chop mushrooms coarsely.
4. Preheat your oven to 400 degrees and rub the inside of a three quart gratin dish with the cut side of the garlic clove.
5. Combine the fresh chopped chanterelles with salt in a large, heavy skillet and cook over medium heat until they begin to release their moisture.
6. Cook the mushrooms while stirring them for about five minutes, or until most of the moisture has evaporated.
7. Add three teaspoons of the olive oil, the chopped porcinis, the minced garlic, and the thyme.
8. Continue to cook for a few minutes, until you can smell the garlic. Add the red wine and pepper, and cook, stirring, for a short time, or until the wine has been absorbed. Add potatoes and cook for another 5 to 7 minutes.
9. Arrange the mixture in the gratin dish. Measure out three cups of the liquid reserved from soaking the porcinis and pour it over the mushroom and potato mixture.
10. Bake for about 50 minutes or until the potatoes are tender and the top is crusty.
11. When the top begins to turn golden brown, sprinkle with the cheese and the remaining olive oil.
12. Continue baking until the top is a rich, golden brown and the cheese is bubbling.
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