Potato Lasagna with Wild Mushrooms.
1 pound wild mushrooms, such as cremini, stemmed shiitakes, chanterells.3 T. butter1t. dried thyme3 minced garlic cloves.Salt and freshly ground pepper to taste.4 russet potatoes, peeled and thinly sliced.1/2 c. canned organic chicken broth.1 c. heavy cream.Pre-heat oven to 375 degrees. Slice the mushrooms. Melt butter over medium heat in large saucepan, add mushrooms and cook stirring frequently until lightly browned. Stir in the garlic and thyme and saute for about 2 minutes. Butter a grautin dish or an 8" x8" baking dish. Layer half the potatoes and season with salt and pepper. Spread the mushrooms over the potatoes. Layer the remaining potatoes on top. Sprinkle with salt and pepper. Mix the chicken broth and cream together in a small bowl and pour over potatoes. Bake for 45 minutes or until the is absorbed and potatoes are lightly browned. Cool for 5 minutes before serving. Serves 6.
1 pound wild mushrooms, such as cremini, stemmed shiitakes, chanterells.3 T. butter1t. dried thyme3 minced garlic cloves.Salt and freshly ground pepper to taste.4 russet potatoes, peeled and thinly sliced.1/2 c. canned organic chicken broth.1 c. heavy cream.Pre-heat oven to 375 degrees. Slice the mushrooms. Melt butter over medium heat in large saucepan, add mushrooms and cook stirring frequently until lightly browned. Stir in the garlic and thyme and saute for about 2 minutes. Butter a grautin dish or an 8" x8" baking dish. Layer half the potatoes and season with salt and pepper. Spread the mushrooms over the potatoes. Layer the remaining potatoes on top. Sprinkle with salt and pepper. Mix the chicken broth and cream together in a small bowl and pour over potatoes. Bake for 45 minutes or until the is absorbed and potatoes are lightly browned. Cool for 5 minutes before serving. Serves 6.
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