Wild Mushroom Potato Lasagna - cooking recipe

Ingredients
    1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini)
    3 tablespoons butter
    1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
    2 garlic cloves, minced
    salt & freshly ground black pepper
    4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well)
    1/2 cup low sodium chicken broth
    1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free)
Preparation
    Preheat oven to 375\u00b0.
    Slice mushrooms into 1/8 inch slices.
    In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
    Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
    Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
    Make a layer of half of the potatoes and season with salt and pepper to taste.
    Spread mushrooms over the potatoes; top with remaining potatoes.
    In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
    Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
    Cut into wedges or squares and serve.

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