and Yellowfoot Chanterelles
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
1. In bowl, pour heated water over coarsely chopped
Yellowfoot mushrooms and let sit for one hour.
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.
Bake at 375 degrees for one hour, or until top is brown and bubbly.