Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz New potatoes - (to 2)

  2. 2 Firm young boletes* - (to 3)

  3. 3 tablespoons 45ml Butter - (3 to 4)

  4. 2 tablespoons 30ml Flour

  5. 1/2 cup 118ml Half and half 1/2 cup 118ml Madeira Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom Cook the potatoes in boiling salted water to cover until tender. Drain; peel the skins and cut into cubes. Set aside. Cut the mushrooms into cubes similar in size to the potatoes. In a saucepan, saute the mushrooms in the butter. Remove them with a slotted spoon when they are browned. Mix the flour into the juices remaining in the saucepan. Add the cream and whisk over low heat until thickened. Add the Madeira and allow the sauce to thicken again. Add salt and pepper to taste. In a buttered casserole dish, mix the potatoes and mushrooms together. Pour the sauce on top and bake in a preheated 350 degree oven for 20 minutes or until it brown and bubbly. This recipe yields 4 side dish servings.


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