| 1 1 |
oz c |
porcini, dried boiling water |
mix, let sit, extract mushrooms, slice; reserve musrooms & liquid separately |
| 3 - |
ea |
portobellos, diced olive oil as req |
saute 'til modestly brown; reserve |
| 1 4 - |
c clv |
onion, diced garlic, sliced butter as reqd |
saute 'til modestly brown; mix w/ reserved mushrooms reserve |
| 2 |
oz |
cheddar, shredded |
have ready |
| 2 |
lb |
yukon god spuds |
slice, layer in casserole alternately with mushroom mixture, then cheddar, spuds last on top |
| 1 1 |
T c |
cornstarch mush liquid, cooled |
mix, cook to thicken, pour over casserole |
| 2 |
oz |
peccorino romano |
grate on top of casserole |
| |||