Baked Wild Mushrooms
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
404 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 9 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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