dried porcini mushrooms (I think it could use more)
4 tbsp
olive oil, plus extra for pan
3 cups
thinly sliced onions
1 tsp
garlic
4 lbs
peeled baking potatoes
4
large eggs, beaten
salt & pepper to taste
Instructions:
Soak mushrooms in 2 cups hot water for 1 hour until soft. Strain through a sieve lined with a paper towel, reserving soaking liquid. Rinse mushrooms, pat dry and coarsely chop.
In same skillet over high heat, cook mushrooms, garlic and mushroom liquid stirring occasionally until liquid evaporates. Season again with salt and pepper.
Grate potatoes in food processor using grater disc. Transfer to colander, rinse well, drain and squeeze as much liquid as possible. Combine potatoes in bowl with eggs, onions and again salt and pepper.
Generously oil baking pan with olive oil. Spread half of potatoes mixture followed by mushrooms and cover with remaining potatoes, smoothing the top. Drizzle a little olive oil on top.
Bake about 50 minutes until top is golden and crisp. Remove from oven and let stand.
Serving instructions and additional notes:
This recipe can be made in advance. Take it out of refrigerator and when it is at room temperature, heat oven to 350 F and cook for 15 minutes.
ποΈ 5 Views
This entry has no reviews.
Confirm your email address
We are about to send a confirmation email to:
After you click Send verification email, we will send a confirmation code to the address shown above. Please correct the address now if anything has been entered incorrectly.
Email confirmation required
This form requires verification of your email address before it can be submitted.
Please enter a valid email address and request a confirmation code when you are ready.
Verify your email address
We sent a confirmation email to .
Enter the six-digit code below. If this address belongs to an existing login account, the email also contains a verification link.
Review this entry
You must be logged in to post a comment.