Ingredients
- 1pound 1pound Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch dice
- 1pound 1pound mixed fresh wild mushrooms such as chanterelles, oysters,and/or shiitakes
- 1Tablespoon 1Tablespoon butter
- 4ounces 4ounces bacon (about 4 slices), chopped
- 1large 1large onion, peeled and chopped
- 4cloves 4cloves garlic, peeled and chopped
- 1/3cup 1/3cup all-purpose flour
- 4cups 4cups chicken broth
- 1-1/2cups 1-1/2cups whipping cream
- 1/4cup 1/4cup dry sherry
- 1Tablespoon 1Tablespoon Worcestershire
- 1teaspoon 1teaspoon minced fresh thyme leaves
- 1pound 1pound shelled cooked Alaska Dungeness crabmeat
- Salt and fresh-ground pepper, to taste
Servings:
Units:
Instructions
- In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer
- until potatoes are tender when pierced, 8 to 10 minutes.Drain.
- Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut
- mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until
- liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
- Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often
- until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
- Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about6 to 8 minutes. Stir in sherry,
- Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
- Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.
- Cook's tip:You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms
- (about 3/4 oz. total) with 1 cup boiling water and let soak until soft, about 20 minutes. Lift mushrooms out gently, squeeze dry, and cut
- into bite-size pieces; add with button mushrooms. Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in
- carefully, leaving the sediment behind. Wine recommendation:Pinot Noir
- From the Kitchens of Sunset Magazine
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