POTATO AND MUSHROOM GALETTE

Preparation Method :

• Cut the potatoes into thin finger batons . Rinse them and dry them on a kitchen towel.
• Cut the mushrooms into ½ " pieces. Cook the morels in boiling water until tender, chop them, and mix them with the mushrooms.
• Heat half the oil and all the butter in a non-stick frying pan and sauté the mushrooms with a little seasoning until the exuded liquid evaporates.
• Remove the mushrooms from the skillet and keep aside. Wipe the skillet clean.
• Heat the remaining oil in the skillet, along with the olive oil; add the potatoes and seasoning; keep stirring over medium heat until the potatoes change colour.
• Remove half the potatoes and keep them aside.
• Press the remaining potatoes firmly against the pan, lower the heat and cook them till they turn crisp and brown at the bottom. Carefully remove this potato circle in one piece onto some kitchen foil.
• Put the remaining potatoes in the skillet, press them down firmly and spread the mushrooms over them.
• Carefully invert the cooked potato circle over the mushrooms and press down firmly; cover and cook over low heat crisp and brown at the bottom, about 10 minutes.
• Remove the pan from the stove but leave the galette in the pan for about 5 minutes; then invert it onto a serving dish and serve hot.