Baked Wild Mushrooms

Name: Baked Wild Mushrooms
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 teaspoon juniper berries, about 20 to 25 berries; 2 tablespoons gin; 2 tablespoons olive oil; 1/4 pound double-smoked bacon cut into 1/4-inch-thick strips that, in turn, are cut into 2-inch-long lardons; 1/4 pound shiitake mushrooms; 1/4 pound golden oak mushrooms; 1 1/2 pounds Idaho potatoes, peeled and cut into 1/8-inch slices; 1 cup chardonnay; 1/2 cup chicken stock; 1 teaspoon dried rosemary

By Nancy Harmon Jenkins

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: GROWING U.S. TASTE FOR MUSHROOMS

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Ingredients

Yield:4 servings

1teaspoon juniper berries, about 20 to 25 berries
2tablespoons gin
2tablespoons olive oil
¼pound double-smoked bacon cut into ¼-inch-thick strips that, in turn, are cut into 2-inch-long lardons
¼pound shiitake mushrooms
¼pound golden oak mushrooms
1½pounds Idaho potatoes, peeled and cut into ⅛-inch slices
1cup chardonnay
½cup chicken stock
1teaspoon dried rosemary

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Crush juniper berries, and soak in gin. Meanwhile, in a frying pan heat the olive oil and lardons until the oil is smoking lightly.
Step 3
Add mushrooms in a single layer. (If necessary, prepare mushrooms in two batches.) Saute 30 seconds on each side. Remove from heat.
Step 4
In a gratin dish place half the potato slices in single layer. Layer this with mushrooms and top with the remaining potato slices.
Step 5
Discard oil and lardons. Add gin and juniper berries to the frying pan, and over high heat, ignite the alcohol.
Step 6
After the flame dies, add chardonnay, chicken stock and rosemary, and simmer 5 minutes. Pour over potatoes and mushrooms, cover, and bake for 1 hour. Serve immediately.