"Wild" Potatoes
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10 Cups
6 lb Russet Potatoes; peeled,
-cut into 1" pieces
1 ts Salt
12 tb Unsalted Butter
1 lb Wild Mushrooms; such as
-oyster, porcini, morels, or
-chantrelles; chopped
1 3/4 c Half-And-Half
Pepper
Fresh Parsley; minced
Place potatoes and 1 ts salt in a large pot. Add enough cold water to
cover. Boil until potatoes are tender, about 40 minutes. Drain well.
Transfer to a bowl. Mash with a potato masher. Melt 6 tb butter in a
heavy large skillet over medium-high heat. Add mushrooms and saute
until golden, about 8 minutes. Cook remaining 6 tb butter in a heavy
medium saucepan over medium-high heat until golden brown, stirring
frequently, about 3 minutes. Add half-and-half and simmer 1 minute.
Add mushrooms and simmer 1 minute. Add mixture to mashed potatoes.
Season with salt and pepper. Stir until blended. Sprinkle with
parsley and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
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