Title: Shiitake Mushroom and Potato Galette
Categories: Side dish
Yield: 6 Servings
| 2 | tb | Unsalted butter |
| 3/4 | lb | Fresh shiitake mushrooms - stemmed and sliced |
| 1/3 | c | Freshly grated Parmesan |
| 1 | tb | Chopped fresh basil OR- |
| 1 | ts | -Dried basil, crumbled |
| 2 | lg | Russet potatoes; peeled - very thinly sliced - crosswise |
| | | Salt |
| | | Freshly ground pepper |
Preheat oven to 350 degrees F. Line cookie sheet with buttered foil. Melt
butter in heavy large skillet over medium heat. Add mushrooms and saute
until tender, about 10 minutes. Add Parmesan and basil. Arrange half of
potato slices in solid 9-inch round on buttered foil, overlapping slices.
Cover with mushroom mixture, pressing flat as possible. Season with salt
and pepper. Top with another layer of potato slices. Cover with buttered
foil and another cookie sheet. Place brick atop cookie sheet. Bake until
potatoes are tender, about 1 hour 10 minutes. Cool, leaving brick and
cookie sheet in place. (Can be made 2 hours ahead. Store at room
temperature.) Preheat broiler. Remove brick, top cookie sheet and top piece
of foil. Broil galette until crisp and brown, about 2 minutes per side. Cut
into 6 wedges.