Potato and Dried Porcini Bake Draft

Name: Potato and Dried Porcini Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2–2½ oz dried porcini mushrooms; 3 cups boiling water; 3¼ lb small white potatoes; 2 medium white onions; 2 tbsp olive oil; coarse salt and black pepper; 6–8 sprigs thyme; 9–10 tbsp butter

Small potatoes simmered in porcini soaking liquid with onion and butter, then baked with thyme until they soak up all the mushroom flavor.

Prep30 min
Cook1 hr
Total1 hr 30 min
KashrutDairy

How I make it

Preheat the oven to 400°F (200°C).
Soak the mushrooms in the 3 cups of boiling water for 20-30 minutes.
Drain, saving the soaking liquid and leaving the grit behind. Squeeze the mushrooms dry.
Peel the potatoes and halve them lengthwise.
Heat the oil and half the butter in a wide pot and fry the onions until golden.
Add the mushrooms and the rest of the butter and fry for a few minutes.
Pour in the soaking liquid, bring to a boil and cook for 7-8 minutes.
Add the potatoes, stir, bring back to a boil and cook for 15-20 minutes, until the potatoes take on the color of the mushrooms.
Stir the potatoes and mushrooms together, sprinkle with the thyme, salt and pepper, and bake in the hot oven for 30 minutes, stirring now and then.

Source: ChefEf (chefef.com)

Potato and Dried Porcini Bake Draft

What you need

How I make it