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
It is possible to trace the history of written recipes far back into history, in fact as far back into history as ancient Egypt, and potentially, even further back. Having said that, sadly, these early cook books were just basic pictorial instructions for preparing meals.
Later on, in Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he describes how the Roman cooks used many different spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. For the next few years, the rich families of Europe strove to serve the most exotic banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe books were greatly in demand mostly due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Potato Galette With Wild Mushrooms recipe.
