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Stew of Yellow Finn Potatoes, Cèpes, and Squash

Yield 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. *Note: Cèpes are also called porcini mushrooms.