Recipe Archives->Vegetarian->Potato Casserole 02

POTATO AND PORTOBELLO MUSHROOM CASSEROLE
Serves 4.

3 pounds russet potatoes
1/2 cup minced onion
3 tablespoons finely diced carrot
3 tablespoons finely diced celery
1 leek, white part only, julienned
4 garlic cloves, minced
Salt and pepper to taste
3 tablespoons olive oil
2 portobello mushrooms, stems and gills removed, sliced
1/2 cup white wine
1 1/2 cups vegetable broth

Preheat the oven to 400 degrees.

Peel and wash the potatoes. Slice them into rounds approximately
1/8-inch thick. Toss the potatoes in a large mixing bowl with the
onion, carrot, celery, leek and garlic.

Heat the olive oil in a saute pan over high heat. When the oil is
very hot, add the mushrooms and toss constantly for 2 to 3 minutes.
The heat should remain high but the mushrooms should not brown.
When the mushrooms are moist and tender, remove them from the pan,
season with salt and pepper and set aside.

Arrange half of the potato mixture in a shallow earthenware or glass
casserole dish approximately 6 x 9 x 2 inches. Season with salt and
pepper. Layer half of the mushrooms over the potato mixture. Cover
with the rest of the potato mixture, season with salt and pepper,
then top with the remaining mushrooms. Pour in the wine and broth.
The liquid should come approximately halfway up the sides of the
potatoes and mushrooms.

Seal the casserole very tightly with 2 or 3 layers of aluminum foil,
making sure no steam can escape during baking.

Bake for about 1 1/4 hours, or until the potatoes are tender and
can be cut easily with a fork.

Serve directly from the casserole.

Variation: Add some shaved fresh black truffles to the mushrooms
and saute them together.

Printable version: potato-casserole02.txt.