Herbert Keller's Truffled Potato Stew With Pate a L'eau

A French dish by Chef and restaurateur Herbert Keller from Mostly Vegetables by Susan Costner.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  lbs  firm potatoes
• 2  garlic cloves, finely chopped
• 1  onion, finely chopped
• 1⁄4 cup  coarsely chopped carrot
• 1⁄4 cup  coarsley chopped celery
• 1  small leek
• 1  sprig fresh thyme
• 1 1⁄2 ounces truffles or 3⁄4 ounce  dried shiitake mushrooms or 3⁄4 ounce dried morels or 3⁄4 ounce  chanterelle mushroom
•  salt
•  pepper
•  oil
• 1  cup dry white wine

• Pastry

• 1⁄4 cup all-purpose flour
• 5  tablespoons cold water
• 1  tablespoon  oil

Directions

1. Use only white part of leek, split in half lenghtwise and finely julienned. Soak dried mushrooms to rehydrate. Peel and slice potatoes into thin rounds.
2. Preheat oven to 350°F.
3. In large mixing bowl combine ingredients to the salt and pepper. Season with the salt and pepper and toss gently.
4. Grease a large earthenware tureen, transfer vegetable mix to it. Pour white wine and water to just cover the vegetables. If using rehydrated mushrooms use their water as part of or in place of water.
5. Make the dough by combining the ingedients then seal the stew. Roll dough into a rope about 28 inches long and 2 inches wide. Wrap around the seam between the cover and the bottom. Pinch ends together and seal with drop of water if needed. Cover casserole and bake for 1 hour or a bit more.