Potato, Leek, Gruyere, Oyster Mushroom Gratin
Serves 10
Ingredients
- 4 tablespoons (½ stick) butter
- 1 pound oyster mushrooms, halved if large
- 1 tablespoon minced garlic
- 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
- 1 tablespoon minced fresh thyme
- 1 ¾ cups canned low-salt chicken broth
- 1 ¾ cups whipping cream
- ¼ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 ¾ pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
- 2 ½ cups grated Gruyère cheese (about 10 ounces) Guoda works well too.
Mushroom and Rice Soup
Serves: 6
- ½ cup rice
- Salt and freshly ground pepper
- 2 tablespoons of unsalted butter
- 1 yellow onion finely chopped
- 1 celery stalk, finely chopped
- ½ cup dry white wine
- ¾ lb Oyster Mushrooms
- 4 cups low sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley
Vegetable Curry with Coucous
Fr. Joseph Tedesco
Fr. Joe’s vegetable curry with coucous video
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