Stew of Yellow Finn Potatoes, Cèpes, and Squash

Coastal Living
6 servings


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1/2 cup dried cèpes*
1/2 cup hot water
2 tablespoons olive oil
1 tablespoon minced shallots
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh thyme
1 cup peeled and diced Yellow Finn potato (or Yukon Gold potato)
1 cup peeled and diced butternut squash
1 cup vegetable broth, warmed
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Soak cèpes in hot water about 1 hour or until soft. Pour through a wire-mesh strainer, and discard any hard stems. Press ce@Spes between layers of paper towels and coarsely chop.

Saute shallots, garlic, and thyme in hot oil in a large skillet 1 minute. Add cèpes, potato, and squash, and saute 1 minute. Stir in broth, cream, salt, and pepper; simmer 10 minutes or until potatoes are tender.

*Note: Cèpes are also called porcini mushrooms.

Created date

May 2001