POTATO-AND-MUSHROOM STRUDEL
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 12
Steps:
- Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
- Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
- Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
- Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 6 grams
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