Guest guest Posted July 24, 2006 Report Share Posted July 24, 2006 Mushroom and Potato Scallopini 2 1/2 lbs. russet potatoes 3 tablespoons flour 1/4 cup butter or margarine 1/2 pound fresh mushrooms, sliced Salt and pepper to taste Chopped parsley or cilantro Italian herbs or herbs of choice 2 cups veg. broth 1/2 cup Parmesan cheese 4 tablespoons sherry Preheat oven to 375° F. Peel potatoes and slice thin. Toss with flour. Alternate layers of potatoes and mushrooms in a well-buttered baking dish, sprinkling each layer with seasonings and herbs. Pour over broth mixed with sherry. Cover and bake 45 minutes. Uncover; sprinkle with cheese and bake 30 minutes more. Serves 6 Quote Link to comment Share on other sites More sharing options...
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