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Galette de Pommes de Terre aux Champignons Sauvages

A home-style Galette de Pommes de Terre aux Champignons Sauvages made with Wild Mushrooms, Cub Goose Fat Or Olive Oil, Salt And Pepper, Garlic, and Shallots. Serves 3. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6
• 2
• salt and pepper
• 2
• 2
• 2 tbsp
• 1
• 8

Method (preview)

1. 1

   (serves 3)

2. 2

   Cut the mushrooms in large pieces.

3. 3

   Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper.

4. 4

   Saute briskly, stirring, until the mushrooms are tender and all moisture has evaporated; cooking time varies with the type of mushroom.

5. 5

   Stir in the garlic, shallots and parsley and taste for seasoning.

6. 6

   Preheat the oven to No. 5/375 degrees F./190 degrees C. Cut the potatoes in 1/8 inch/3mm slices, if possible using a mandolin slicer or a food processor, do not rinse potatoes after they are sliced.

7. 7

   Heat 2 tablespoons of the fat or oil in the frying pan for 1 minute.

8. 8

   Remove and arrange half the potato slices overlapping in circles.

9. 9

   Sprinkle them with salt and pepper and spread the mushrooms on top.

10. 10

    Cover the mushrooms with the remaining potatoes and spoon over the remaining fat. Press a piece of foil with a weight on top.

11. 11

    Cook the galette on top of the stove until the underside starts to brown, 5 - 8 minutes.

12. 12

    Transfer it to the heated oven and continue cooking for 15 - 20 minutes until the potatoes are tender.

13. 13

    Remove the foil and weight and flip the galette in the pan.