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INGREDIENTS

1 lb Fresh wild mushrooms; *see
1 qt Boiling water
1 Garlic clove; cut in half
Salt ; to taste
1 c Dried cepes; *see note
2 tb Red wine; such as Cotes du
3 lb Waxy potatoes; scrubbed and
2 ts Fresh thyme leaves OR
Freshly ground pepper; to
1 oz Gruyere or Parmesan cheese;
4 lg Minced garlic cloves; PLUS
5 ts olive oil

Servings

INSTRUCTIONS

Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 20 to 30 minutes, or until the mushrooms are softened. Drain through a cheesecloth-lined strainer over a bowl and squeeze the mushrooms over the strainer. Rinse thoroughly to remove the grit, squeeze dry and chop coarsely. reserve the soaking liquid. Preheat the oven to 400 degrees. Rub the inside of a 3-quart gratin dish with the cut clove of garlic. Combine the fresh wild mushrooms and salt in a large, heavy-bottomed, nonstick skillet and heat over medium-high heat until they begin to release water, about 1 minute. Cook, shaking the pan or stirring with a wooden spoon, for 5 minutes, until most of the liquid has evaporated. (If fresh wild mushrooms are unavailable, omit this step altogether.) Add 1 tablespoon of the olive oil (or heat the olive oil in a nonstick skillet if you dont have fresh wild mushrooms), the chopped dried mushrooms, the remaining garlic and the thyme, and continue to cook, stirring, for another 2-3 minutes, until the garlic is fragrant and beginning to color. Add the red wine and pepper and cook for a minute, stirring, until the wine has been absorbed. Remove from the heat and toss with the sliced potatoes. Add more pepper if desired. Arrange the potatoes and mushrooms in an even layer in the prepared dish. Measure out 3 cups of the mushroom-soaking liquid and season with 1 teaspoon salt (or more or less, to taste). Pour it over the potatoes. Bake for about 1-2 hours, until the potatoes are tender and the top is crusty. Every 20 minutes, stir the potatoes from the bottom up to the top. When the top is beginning to color, after about an hour and 15 minutes, sprinkle the cheese and remaining olive oil over the top. Continue to bake until the top is browned, 15 to 30 minutes. Advance preparation: The gratin can be assembled several hours before baking. The mushrooms can be prepared a day or two ahead of time and held in the refrigerator. Nutrition information per serving: 20%: 274 calories, 6 grams fat, 406 milligrams sodium, 8 grams protein, 49 grams carbohydrate, 5 milligrams cholesterol. >From"PROVENCAL LIGHT," by Martha Rose Shulman (Bantam, 1994). >Article: "An evening in Provence," February 18, 1998, By ANN BURGER, Post and Courier Food Editor, 1998-Feb-18 http://www.charleston.net/pub/entertain/food/hea0218.htm Notes: If you cant find fresh wild mushrooms for this recipe, omit them and use the dried cepes (porcini mushrooms) only. If fresh wild mushrooms are available, clean them of grit and slice them 1/2-inch thick if large. >Edited by Pat Hanneman (Kitpath) 98mar Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh on Mar 19, 1998

NOTES

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Potato and Wild Mushroom Gratin (Shulman)

1 lb Fresh wild mushrooms; *see 
1 qt Boiling water 
1  Garlic clove; cut in half 
  Salt to taste
1 c Dried cepes; *see note 
2 tb Red wine; such as Cotes du 
3 lb Waxy potatoes; scrubbed and 
2 ts Fresh thyme leaves OR 
  Freshly ground pepper; to 
1 oz Gruyere or Parmesan cheese; 
4 lg Minced garlic cloves; PLUS 
5 ts olive oil

Place the dried mushrooms in a bowl and pour on the boiling water. Let sit  for 20 to 30 minutes, or until the mushrooms are softened. Drain through a  cheesecloth-lined strainer over a bowl and squeeze the mushrooms over the  strainer. Rinse thoroughly to remove the grit, squeeze dry and chop  coarsely. reserve the soaking liquid.    Preheat the oven to 400 degrees. Rub the inside of a 3-quart gratin dish  with the cut clove of garlic.    Combine the fresh wild mushrooms and salt in a large, heavy-bottomed,  nonstick skillet and heat over medium-high heat until they begin to release  water, about 1 minute. Cook, shaking the pan or stirring with a wooden  spoon, for 5 minutes, until most of the liquid has evaporated. (If fresh  wild mushrooms are unavailable, omit this step altogether.)    Add 1 tablespoon of the olive oil (or heat the olive oil in a nonstick  skillet if you dont have fresh wild mushrooms), the chopped dried  mushrooms, the remaining garlic and the thyme, and continue to cook,  stirring, for another 2-3 minutes, until the garlic is fragrant and  beginning to color. Add the red wine and pepper and cook for a minute,  stirring, until the wine has been absorbed. Remove from the heat and toss  with the sliced potatoes. Add more pepper if desired.    Arrange the potatoes and mushrooms in an even layer in the prepared dish.  Measure out 3 cups of the mushroom-soaking liquid and season with 1  teaspoon salt (or more or less, to taste). Pour it over the potatoes. Bake  for about 1-2 hours, until the potatoes are tender and the top is crusty.  Every 20 minutes, stir the potatoes from the bottom up to the top. When the  top is beginning to color, after about an hour and 15 minutes, sprinkle the  cheese and remaining olive oil over the top. Continue to bake until the top  is browned, 15 to 30 minutes.    Advance preparation: The gratin can be assembled several hours before  baking. The mushrooms can be prepared a day or two ahead of time and held  in the refrigerator.    Nutrition information per serving: 20%: 274 calories, 6 grams fat, 406  milligrams sodium, 8 grams protein, 49 grams carbohydrate, 5 milligrams  cholesterol.    >From"PROVENCAL LIGHT," by Martha Rose Shulman (Bantam, 1994).    >Article: "An evening in Provence," February 18, 1998, By ANN BURGER, Post  and Courier Food Editor, 1998-Feb-18  http://www.charleston.net/pub/entertain/food/hea0218.htm    Notes: If you cant find fresh wild mushrooms for this recipe, omit them  and use the dried cepes (porcini mushrooms) only. If fresh wild mushrooms  are available, clean them of grit and slice them 1/2-inch thick if large.    >Edited by Pat Hanneman (Kitpath) 98mar    Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 19,  1998

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 6 Servings

Calories: 8
Calories from Fat: 8 (100%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 1.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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Calories per serving: 8

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