Prep 20 mins
Cook 45 mins
Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section.
- 1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini)
- 3 tablespoons butter
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- 4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well)
- 1⁄2 cup low sodium chicken broth
- 1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free)
- Preheat oven to 375°.
- Slice mushrooms into 1/8 inch slices.
- In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
- Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
- Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
- Make a layer of half of the potatoes and season with salt and pepper to taste.
- Spread mushrooms over the potatoes; top with remaining potatoes.
- In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
- Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
- Cut into wedges or squares and serve.