Ingredients
6 oz wild mushrooms, cleaned
2 1/2 oz goose fat or olive oil
1 salt and pepper
3 cloves garlic, chopped
2 shallots, chopped
2 tbsp parsley, chopped
1 lb potatoes, peeled
1 8 inch heavy frying pan
Directions
This galette was layered with fresh truffles in the days when they
were cheap, but other fungi, particularly cepes, are a very acceptable
substitute. Even cultivated mushrooms enliven an otherwise plain fried
potato cake. (Sherri's note, I used two jars of dried wild mushrooms
(because I doubled the recipe) reconstituted with white wine
overnight then drained). Cut the mushrooms in large pieces. Heat 2
tablespoons of the fat or oil in a frying pan and add the mushrooms,
salt and pepper. Saute briskly, stirring, until the mushrooms are
tender and all moisture has evaporated; cooking time varies with the
type of mushroom. Stir in the garlic, shallots and parsley and taste
for seasoning.
Preheat the oven to No. 5/375 degrees F./190 degrees C. Cut the
potatoes in 1/8 inch/3mm slices, if possible using a mandolin slicer
or a food processor, do not rinse potatoes after they are sliced.
Heat 2 tablespoons of the fat or oil in the frying pan for 1 minute.
Remove and arrange half the potato slices overlapping in circles.
Sprinkle them with salt and pepper and spread the mushrooms on top.
Cover the mushrooms with the remaining potatoes and spoon over the
remaining fat. Press a piece of foil with a weight on top.
Cook the galette on top of the stove until the underside starts to
brown, 5 ~ 8 minutes. Transfer it to the heated oven and continue
cooking for 15 - 20 minutes until the potatoes are tender.
Remove the foil and weight and flip the galette in the pan.
Alternatively, slide it on to a plate, then tip it back into the pan.
Continue cooking it until the underside is brown. It is best served
at once, though it can also be reheated.
Servings: 3 servings
Potato Galette With Wild Mushrooms Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
We can track the history of `recipes` far back into ancient history, in fact as far into history as pharonic Egypt, and possibly even further. However, mostly, these ancient records were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, main course and afters, something we still use today. Additionally, he describes how the cooks of Roman times made use of a wide range of spices, including a few that will be familiar to modern cooks like bay, mint and dill. Later on, there were some interesting books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on cookery, many of which are now in academic collections. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Potato Galette With Wild Mushrooms recipe.
