MUSHROOM DUXELLE
45 ml olive oil 3 tbsp
2 green onions, finely chopped
3 cloves garlic, finely chopped
250 ml dry white wine 1 cup
1 kg mushrooms, finely chopped 2 lb
45 ml fresh thyme, finely chopped 3 tbsp
salt & pepper to taste
POTATOES
75 ml butter, melted 1/3 cup
4 large potatoes, peeled & thinly sliced
salt & pepper to taste
MUSHROOM DUXELLE: Heat oil in a large saute pan; add mushrooms and cook until golden brown and dry. Add green onions, garlic and cook until soft. Add wine and cook until reduced. Add thyme and season with salt and pepper to taste.
POTATOES: Preheat oven to 400 F (200 C). Pour 2 tablespoons (25 ml) of butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in circles, overlapping slices and drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 3 to 4 layers. Heat pan on top of the stove until butter bubbles. Transfer pan to oven and bake until potatoes are golden brown and soft, 20 to 25 minutes. Press Potatoes with spatula during baking once or twice to keep them flat. Remove from oven. Let sit 10 minutes before inverting onto a round platter.
Serves 8