- 6
Ingredients
- 1 medium onion minced
- 3 garlic cloves minced
- 1 ounce dried shaggy parasol mushrooms* cut small pieces
- 4 tablespoons butter
- 6 medium red potatoes peeled
- 1 medium red apple peeled, cored
- 2 eggs slightly beaten
- 2 tablespoons cognac
- 1/2 cup flour
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/3 cup sour cream (optional)
Preparation
Step 1
* Alternate Mushrooms: boletes, common store mushroom
In a sauté pan, or skillet, sauté the onions, garlic, and mushrooms in the butter for 3 minutes. Allow to cool.
Grate the potatoes and apple, then place them in a tea towel and twist it to remove as much liquid as possible. Place the mixture in a large bowl. Add the eggs, onion-mushroom mixture, and cognac.
In a separate bowl, mix the flour, slat, and baking powder together and add it slowly to the potato mixture. Do not overmix, but blend well.
Place the mixture in a buttered 8- by 8-inch baking pan and bake in a preheated 350 degree oven for 1 hour or until the top is brown and the edges crisp. Cut into squares and serve with 1 tablespoon of sour cream on top of each portion.
This recipe yields 6 side dish servings.
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