Stew of Yellow Finn Potatoes, Cèpes, and Squash

recipe
0

Be the first to rate it

Yield:

6 servings

Recipe from

Coastal Living

Ingredients

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

Preparation

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.

Note:

January 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note