Title: Potatoes and Wild Mushrooms Boulanger
Categories: Vegetable Side Ethnic
Yield: 8 Servings

1/3	c	Unsalted butter
2	c	Onions; sliced
		Salt to taste
		Fresh ground black pepper
2	tb	Dried Porcini mushrooms
1	c	Mushrooms; sliced
3	lg	Potatoes; peeled and thinly sliced
2	c	Chicken stock

Soak the dried mushrooms in water till soft, drain and squeeze them dry. Set aside. Cook sliced onion, sprinkled lightly with salt and pepper, in 2 tb melted butter until lightly golden; set aside. in the same pan melt another 2 tb butter; add Porcini and fresh mushrooms and saute until golden. Add to the reserved onions.

Arrange 1/3 potato slices in a buttered 9" round cake pan. Spread with 1/2 the mushroom mixture. Salt and pepper. Repeat layers ending with potato. Add chicken stock to barely cover. Dot with remaining butter. Bake, uncovered, in preheated 450 deg oven for 60-75 min until a golden crust forms. Every 5 min press the top of the potatoes with a spatula to keep the Boulanger compact. Keep warm and slice into wedges to serve.

From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller.

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