Wild Mushroom-Potato Galette
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INGREDIENTS
INSTRUCTIONS
* 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 aside. 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. Posted by Stephen Ceideburg
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (55g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 83 | ||
| Calories from Fat: 80 (96%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.9g | 12 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 6.5g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 20mg | 1 % | |
| Potassium 18mg | 0 % | |
| Total Carbohydrate 0.9g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.8g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 83
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