Wild Mushroom Potato Galette
Individual potato casserole stuffed with sauteed mushrooms and shallots, cream cheese, Alfredo sauce, and hashbrown potatoes then baked beneath a flaky puffed pastry crust.
Serving size: 1 cup
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Preheat oven to 400°F (350°F convection). | ||
| Portobello mushrooms, sliced | 5 1/2 lb. | Sauté the mushrooms, garlic, and shallots in the vegetable oil until the mushrooms are tender. Remove from pan and set aside. |
| Button mushrooms, sliced | 4 lb. | |
| Shallots, minced | 4 lb. | |
| Oyster mushrooms, cut and sliced | 4 lb. | |
| Oil, vegetable | 2 2/3 cup | |
| Garlic, minced | 2/3 cup | |
| Cream cheese, room temperature | 2 2/3 lb. | Combine next 9 ingredients with the mushroom mixture. |
| Alfredo sauce, commercially prepared | 11 cup | |
| Redi-Shred® Hashbrown Potatoes, refreshed | 1/2 carton | |
| Potato Pearls® Golden Extra Rich, prepared | 1 carton | |
| Dry golden sherry | 1 cup | |
| Chicken stock | 1 cup | |
| Sage, fresh, chopped | 2 2/3 cup | |
| Salt | 2 cup | |
| White pepper, coarse-ground | 2 tbsp. | |
| Pastry dough, commercially prepared, 9 x 11 sheets, each cut into 12 squares | 8 each | Spoon 1 cup potato mixture into individual gratin dishes. Cover each dish with a puff pastry square and cut four slits into dough. Brush pastry dough with milk and bake for 15 to 20 minutes or until pastry dough is golden brown. |
| Milk | ||
| More Ideas To Build On • Bake in a prebaked pie shell. • Use dried wild mushrooms to lower cost. • Use dried sage instead of fresh for convenience. • Create added flair by using goat cheese instead of cream cheese. • Bake in full-size steamtable pan for line service or catering. |
Nutritional Information Per Serving
| Calories — 145 | Protein — 3.0 g | Fat — 9.3 g |
| Carbs — 12.4 g | Iron — 0.7 mg | Sodium — 1011 mg |
| Potassium — 247 mg | Zinc — 0.20 mg | Vitamin A — 115 IU |
| Riboflavin — 0.12 mg | Niacin — 1.6 mg | Calcium — 38 mg |
| Cholesterol — 9 mg | Vitamin B6 — 26 mcg | Vitamin B12 — 0.02 mcg |
| Thiamine — 0.04 mg |