BAKED WILD MUSHROOMS

Baked Wild Mushrooms image

Provided by Nancy Harmon Jenkins

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

Preheat oven to 350 degrees.
Crush juniper berries, and soak in gin. Meanwhile, in a frying pan heat the olive oil and lardons until the oil is smoking lightly.
Add mushrooms in a single layer. (If necessary, prepare mushrooms in two batches.) Saute 30 seconds on each side. Remove from heat.
In a gratin dish place half the potato slices in single layer. Layer this with mushrooms and top with the remaining potato slices.
Discard oil and lardons. Add gin and juniper berries to the frying pan, and over high heat, ignite the alcohol.
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.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 248 milligrams, Sugar 4 grams, TransFat 0 grams