Title: Wild Mushroom-Potato Galette
Yield: 8 servings
1/3 c Olive oil, divided
12 oz Wild mushrooms *
6 Cloves garlic, minced
Salt and pepper to taste
1/4 c Snipped chives
6 md Potatoes **
* cut into large pieces ** peeled and cut into 1/8-inch-thick slices
Heat 2 tablespoons oil in 10-inch cast-iron skillet. Add mushrooms,
garlic, 1/4 teaspoon salt, or to taste, and 1/4 teaspoon pepper, or
to taste. Cook over medium heat, stirring frequently, until mushrooms
are tender, about 5 minutes. Transfer to bowl and stir in chives. Set
Lightly brush 12-inch square piece of aluminum foil with oil. rest of
oil into skillet. Arrange half of potato slices in overlapping
circles to cover bottom of skillet. Sprinkle with salt and pepper
with mushrooms. Arrange remaining potatoes in overlapping circles.
Cover with foil, oiled side down, and top with 9-inch pie plate to
weigh mixture down.
Cook over medium heat for 6 minutes. Transfer to oven and at 325
degrees until potatoes are tender, about 30 minutes. Remove foil.
Loosen sides of skillet. Carefully invert onto serving plate.
From the Oregonian FOODday, 1/5/93.