Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 oz Dried porcini 1 tb Flour
1/2 ts Sugar 2 tb Truffled bourbon
1/2 ts Salt -plus sliced truffles
2 ts Soy sauce 4 md Potatoes, peeled
1 tb Chopped onion(s) Cooked and mashed
2 tb Butter

Combine the porcini, 2 cups of water, sugar, salt, and soy sauce in a
small saucepan and bring to a boil, then let simmer for 20 min.

Meanwhile, saute the onion in the butter for 1 min over medium heat
and add the flour to make a roux. Stir together for 1-2 min, until
the roux becomes lightly golden. Set aside.

Pour the mushrooms with their liquid over the roux and stir over
medium heat until the mixture is thickened. Add the truffled bourbon
along with some slices of the truffles to the sauce and heat for
anther 2 min.

In the center of each plate, mound some of the mashed potatoes and
make a well in the center with a spoon. Pour in some of the sauce..

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 99
Submitted By DIANE LAZARUS On 11-19-95

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