Shiitake Mushroom & Potato Galette

6
Servings
10m
Prep Time
1.5h
Cook Time
1h 40m
Ready In


"Recipe source: Bon Appetit (April 1990)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (196.3 g)
  • Calories 167.6
  • Total Fat - 6.7 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 17.4 mg
  • Sodium - 151.8 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.7 g
  • Sugars - 3.3 g
  • Protein - 5.9 g
  • Calcium - 99.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a cookie sheet with buttered foil. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms ands saute until tender (10 minutes). Add parmesan and basil.

Step 3

Arrange half of the potato slices in solid 9 inch round on buttered foil, overlapping slices. Cover with mushroom mixture, pressing as flat as possible. Season with salt and pepper. Top with another layer of potato slices. Cover with buttered foil and another cookie sheet. Place brick on top of cookie sheet. Bake until potatoes are tender (1 hour, 10 minutes). Cool, leaving brick and cookie sheet in place. ***can be made 2 hours ahead; store at room temperature.

Step 4

Preheat broiler. Remove brick, top cookie sheet and top piece of foil. Broil galette until crisp and brown (2 minutes per side). Cut into 6 wedges.

Tips & Variations


No special items needed.

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