Scalloped Potatoes and Yellowfoot Chanterelles

Ingredients:
1 oz. Yellowfoot Chanterelles Mushrooms
4 Tbs. butter
2 Tbs. flour
1 cup water
5 med. potatoes, sliced
1 medium onion, sliced thin
1/2 cup sherry
1 tsp salt
1/4 tsp. black pepper
1/8 tsp. garlic powder1/2 cup grated swiss cheese

Procedures:
1. In bowl, pour heated water over coarsely chopped Yellowfoot mushrooms and let sit for one hour.

2. In saucepan, add flour to melted butter and cook while stirring 2-3 minutes. Slowly whisk in soaking water from Yellowfoot and cook over medium heat until thickened. Add sherry and spices. In shallow baking dish layer potatoes, onion and Yellowfoot. Pour sauce over them and sprinkle with grated cheese.

3. Bake at 375 degrees for one hour, or until top is brown and bubbly.

More Mycological Mushroom Recipes:
— Broccoli with Black Trumpet Cheese Sauce
— Cream of Chanterelle Soup
— Gruyere and Cauliflower Mushroom Quiche
— Hedgehog Gravy
— Hungarian Mushroom Soup
— Lobster Mushroom Frittata
— Matsutake Stir Fry
— Morel Rarebit
— Morel Stroganoff
— Porcini Bechamel
— Scalloped Potatoes and Yellowfoot Chanterelles

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