Ingredients
6 tablespoons (3/4 stick) butter
2 cups heavy whipping cream
12 ounces assorted fresh wild mushrooms, sliced
3 pounds Yukon Gold potatoes
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
Method
Sources
📖
Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Natural bristle brush for scrubbing root vegetables and mushrooms
Grow shiitake on a log — fresh shiitake in your kitchen
The original fermentation manifesto — accessible, inspirational
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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preheat oven to 375f. melt butter in heavy large skillet over medium-high heat. add mushrooms and saute until brown and soft, about 6 minutes. generously butter 11x7x2-inch baking dish. peel and cut potatoes into 1/8-inch-thick slices. arrange 2 layers of potatoes in prepared dish. spoon 1/3 of mushrooms over potatoes. sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. repeat 2 more times with potatoes, mushrooms, salt, and pepper. pour cream over potatoes. cover with foil and bake 45 minutes. (can be made 2 hours ahead. let stand at room temperature.) uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). let stand 10 minutes before serving.