Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Unsalted butter 1 c Mushrooms; sliced
2 c Onions; sliced 3 lg Potatoes; peeled and thinly
Salt to taste -sliced
Fresh ground black pepper 2 c Chicken stock
2 tb Dried Porcini mushrooms

Soak the dried mushrooms in water till soft, drain and squeeze them
dry. Set aside. Cook sliced onion, sprinkled lightly with salt and
pepper, in 2 tb melted butter until lightly golden; set aside. in the
same pan melt another 2 tb butter; add Porcini and fresh mushrooms
and saute until golden. Add to the reserved onions.

Arrange 1/3 potato slices in a buttered 9" round cake pan. Spread
with 1/2 the mushroom mixture. Salt and pepper. Repeat layers ending
with potato. Add chicken stock to barely cover. Dot with remaining
butter. Bake, uncovered, in preheated 450 deg oven for 60-75 min
until a golden crust forms. Every 5 min press the top of the potatoes
with a spatula to keep the Boulanger compact. Keep warm and slice
into wedges to serve.

From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
Submitted By JIM WELLER On 08-30-95

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