Creamed Potatoes And Mushrooms

Recipe Ingredients

1 1/2 lbs	681g / 24oz	New potatoes - (to 2)
2		Firm young boletes* - (to 3)
3 tablespoons	45ml	Butter - (3 to 4)
2 tablespoons	30ml	Flour
1/2 cup	118ml	Half and half
1/2 cup	118ml	Madeira
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom

Cook the potatoes in boiling salted water to cover until tender. Drain; peel the skins and cut into cubes. Set aside.

Cut the mushrooms into cubes similar in size to the potatoes. In a saucepan, saute the mushrooms in the butter. Remove them with a slotted spoon when they are browned.

Mix the flour into the juices remaining in the saucepan. Add the cream and whisk over low heat until thickened. Add the Madeira and allow the sauce to thicken again. Add salt and pepper to taste.

In a buttered casserole dish, mix the potatoes and mushrooms together. Pour the sauce on top and bake in a preheated 350 degree oven for 20 minutes or until it brown and bubbly.

This recipe yields 4 side dish servings.

Source:
Wild About Mushrooms by Louise Freedman

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