Stew of Yellow Finn Potatoes, Cèpes, and Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup dried cèpes |
1/2 cup hot water |
2 tablespoons olive oil |
1 tablespoon minced shallots |
1 1/2 teaspoons minced garlic |
1 1/2 teaspoons minced fresh thyme |
1 cup peeled and diced yellow finn potato (or yukon gold potato) |
1 cup peeled and diced butternut squash |
1 cup vegetable broth, warmed |
1/2 cup whipping cream |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Soak cèpes in hot water about 1 hour or until soft. Pour through a wire-mesh strainer, and discard any hard stems. Press ceSpes between layers of paper towels and coarsely chop.
2. Saute shallots, garlic, and thyme in hot oil in a large skillet 1 minute. Add cèpes, potato, and squash, and saute 1 minute. Stir in broth, cream, salt, and pepper; simmer 10 minutes or until potatoes are tender.
3. *Note: Cèpes are also called porcini mushrooms.
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