Title: Mashed Potatoes W/porcini Gravy and Truffled Bourbon
Categories: Vegetable Side Mushroom
Yield: 4 Servings

1/2	oz	Dried porcini
1/2	ts	Sugar
1/2	ts	Salt
2	ts	Soy sauce
1	tb	Chopped onion(s)
2	tb	Butter
1	tb	Flour
2	tb	Truffled bourbon plus sliced truffles
4	md	Potatoes, peeled
		Cooked and mashed

Combine the porcini, 2 cups of water, sugar, salt, and soy sauce in a small saucepan and bring to a boil, then let simmer for 20 min.

Meanwhile, saute the onion in the butter for 1 min over medium heat and add the flour to make a roux. Stir together for 1-2 min, until the roux becomes lightly golden. Set aside.

Pour the mushrooms with their liquid over the roux and stir over medium heat until the mixture is thickened. Add the truffled bourbon along with some slices of the truffles to the sauce and heat for anther 2 min.

In the center of each plate, mound some of the mashed potatoes and make a well in the center with a spoon. Pour in some of the sauce..

A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 99

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