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Roasted Rosemary Potatoes with
Shiitake (or Maitake), caramelized onions and Gruyere cheese
From Mimi Brodeur's forthcoming mushroom cookbook due
out in September 2005
Here's one of my favorite, robust mushroom recipes made
with potatoes and Shiitake (or Maitake).
These roasted potatoes remind me of the Swiss potato dish, rosti, which
translates as "crunchy and golden" shredded potato pancakes. The layer
of mushrooms and cheese enrich this homey potato dish.
Serves 6
Ingredients:
3 tablespoons butter
1 small sweet yellow onion, sliced thinly
1 teaspoon sugar
1/2 pound fresh Shiitake mushroom caps, cleaned and sliced (or Maitake
mushrooms, cleaned and
coarsely chopped).
2 pounds russet (baking) potatoes, peeled and cut into 1/2 inch dice
1 cup shredded Gruyere cheese, about 4 ounces
1 teaspoon chopped, dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation:
Preheat oven to 425ºF.
In a 10" cast iron skillet, over moderate heat, melt 1 tablespoon of the
butter. Add onion and sugar. Cover and cook until onion is softened
about 10 minutes. Remove cover and cook until onion slices are golden
brown, about 5 minutes longer. Scrape into bowl and set aside.
In same skillet, over moderate heat, melt remaining 2 tablespoons of
butter. Cook mushrooms until tender, 5-6 minutes. Scrape into bowl with
onions.
In same skillet, toss potatoes with olive oil, rosemary, salt and
pepper. Place skillet in the center of preheated oven and roast until
potatoes are golden
brown and tender, about 35 minutes. Remove from oven, spread evenly with
mushroom and onion mixture. Sprinkle with cheese and return to oven.
Cook until cheese is melted about 10 minutes longer.
Time saving tip: Onion and mushrooms may be cooked a day in
advance. Cover and refrigerate. |