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
How to Make It
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.