Potato Galette With Wild Mushrooms Recipes

POTATO GALETTES

Steps:

• Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
• Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
• Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
• The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.

WILD MUSHROOM AND POTATO GRATIN

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
• Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
• In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
• Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

POTATO GALETTE WITH WILD MUSHROOMS

Steps:

• Cut russet potatoes into 1/8-inch-thick rounds; set aside.
• Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add potatoes and minced thyme to this bowl; toss gently to coat. Season potatoes generously with salt and pepper.
• Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
• Sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
• Position rack in bottom third of oven and preheat to 450°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
• Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
• Top each with second layer of potato slices.
• Spoon on the mushrooms in each pan.
• Cover with remaining potatoes, dividing equally. Add any remaining butter.
• Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
• Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
• Tip:.
• Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.

POTATO-MUSHROOM GALETTES

Steps:

• Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates.
• Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat.
• Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated.
• Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap.
• Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
• Serve once the galette is crisp and holds its shape, warm or at room temperature.

POTATO GALETTE WITH WILD MUSHROOMS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add mushrooms and garlic to 2 tablespoons butter remaining in skillet; sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
• Position rack in bottom third of oven and preheat to 450°F. Brush two 9-inch-diameter cake pans with 1 1/2-inch-high sides with some of melted butter from bowl. Line bottom of pans with parchment paper; brush generously with melted butter. Add potatoes and minced thyme to bowl with remaining melted butter; toss gently to coat. Season potatoes generously with salt and pepper.
• Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly. Top each with second layer of potato slices. Top each with half of mushrooms. Cover each with remaining potatoes, dividing equally. Divide any remaining butter in bowl between pans.
• Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.)
• Invert galettes onto platters; peel off parchment. Cut galettes into wedges.

POTATO AND WILD MUSHROOM NAPOLEONS

Steps:

• Preheat oven to 375 degrees F.
• Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
• Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
• Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
• Preheat oven to 375 degrees F.
• Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
• Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
• Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

POTATO AND WILD MUSHROOM GRATIN

Steps:

• Bring stock to simmer in medium saucepan. Add mushrooms; remove from heat. Let mushrooms soak 30 minutes to soften. Squeeze mushrooms, reserving stock. Strain stock. Chop mushrooms, discarding hard stems.
• Preheat oven to 350°F. Butter 9 x 13-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onions and leeks and sauté until tender but not brown, about 20 minutes. Add mushroom soaking liquid, mushrooms, wine and rosemary and bring to boil. Season with salt and pepper.
• Arrange half of potatoes in prepared dish. Using slotted spoon, top potatoes with onions, leeks and mushrooms. Pour half of liquid over. Top with remaining potatoes, overlapping slices. Pour remaining liquid over. Cover with foil. Bake until potatoes are almost tender, about 1 hour 15 minutes. Uncover and bake until potatoes are tender, most of liquid is absorbed and top is beginning to brown, about 45 minutes.
• Preheat broiler. Brush potatoes with 2 tablespoons goose fat or butter. Broil until golden. Sprinkle with chives.

POTATO & WILD MUSHROOM MELT

Steps:

• To make the tarragon oil, chop the tarragon leaves, then warm the groundnut oil in a small pan. Add the tarragon, season with a pinch of salt, then liquidise until smooth with a stick blender. Set aside. Can be done up to 2 days ahead.
• Cook the potatoes in boiling salted water for 20-25 mins. Cooking them a bit longer than usual will give them a very soft, almost creamy texture. Drain and halve the potatoes lengthways and season with salt and pepper.
• While the potatoes cook, arrange the tomatoes on a baking tray, season, then drizzle liberally with walnut oil. Put under a pre-heated grill and cook for 6-8 mins until they start to colour and soften. Set aside to be served at room temperature. Add the sliced red onions to the cooked potatoes, with the lime juice. Cover and keep warm. Heat oven to 220c/fan 200c/gas 7.
• Rinse the mushrooms briefly and pat dry. Sauté in butter over a high heat, then season. Add the mushrooms to the potatoes and red onions. Stir the mustard into the cream, then lightly whip the cream (see tip, opposite). Season and stir it amongst the potatoes, onions and mushrooms, then spoon over a large ovenproof platter. Lay the strips of cheese, overlapping haphazardly, on top. Can be done up to 1 hr ahead.
• Now finish it in style. Bake until the cheese begins to melt and is tinged to a light golden brown, about 10-12 mins. Arrange the grilled tomatoes down either side of the platter, scatter the broken walnuts (if using) Over the tomatoes and drizzle with tarragon oil. Serve the rest of the tarragon oil separately.