Baked Wild Mushrooms
Published October 22, 1985
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
1 teaspoon juniper berries, about 20 to 25 berries
2 tablespoons gin
2 tablespoons olive oil
¼ pound double-smoked bacon cut into ¼-inch-thick strips that, in turn, are cut into 2-inch-long lardons
¼ pound shiitake mushrooms
¼ pound golden oak mushrooms
1 ½ pounds Idaho potatoes, peeled and cut into ⅛-inch slices
1 cup chardonnay
½ cup chicken stock
1 teaspoon dried rosemary
Nutritional analysis per serving (4 servings)
36 grams carbs; 20 milligrams cholesterol; 404 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 5 grams fiber; 248 milligrams sodium; 9 grams protein; 4 grams sugar
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.
Private Notes