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Add a photoServings: 6
Ingredients
- 2 Tbsp. Unsalted butter
- 3/4 lb Fresh shiitake mushrooms stemmed and sliced
- 1/3 c. Freshly grated Parmesan
- 1 Tbsp. Minced fresh basil
- 1 tsp -Dry basil, crumbled
- 2 lrg Russet potatoes, peeled very thinly sliced crosswise
- Â Â Salt
- Â Â Freshly grnd pepper
Directions
- Preheat oven to 350 degrees F. Line cookie sheet with buttered foil. Heat butter in heavy large skillet over medium heat. Add in mushrooms and saute/fry till tender, about 10 min. Add in Parmesan and basil. Arrange half of potato slices in solid 9-inch round on buttered foil, overlapping slices.
- Cover with mushroom mix, pressing flat as possible. Season with salt and pepper. Top with another layer of potato slices. Cover with buttered foil and another cookie sheet. Place brick atop cookie sheet. Bake till potatoes are tender, about 1 hour 10 min. Cold, leaving brick and cookie sheet in place. (Can be made 2 hrs ahead. Store at room temperature.) Preheat broiler. Remove brick, top cookie sheet and top piece of foil. Broil galette till crisp and brown, about 2 min per side. Cut into 6 wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 55 | 29% |
| Total Fat 6.27g | 8% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 142mg | 6% |
| Potassium 707mg | 20% |
| Total Carbs 26.86g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.0g | 1% |
| Protein 7.59g | 12% |
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