Witches Pot

Name: Witches Pot
Ingredients: 8 ounces mixed wild mushrooms; 2 tablespoons butter; I large or 2 small leeks, finely sliced; 1 ounce pancetta, cut into strips; 1 small potato, finely shredded; 1 1/2 pint vegetable or chicken stock; 1 Pint heavy cream; 2 egg yolks, beaten; 1 bunch chives, finely chopped; sea salt to taste; freshly ground pepper to taste; 2 slices bread (dense rustic-style) cubed; Splash Madiera or Port Wine (optional); 1 tablespoon Extra virgin olive oil; 1 garlic clove, thinly sliced

15 ingredients

6 steps

Ingredients

8 ounces mixed wild mushrooms
2 tablespoons butter
I large or 2 small leeks, finely sliced
1 ounce pancetta, cut into strips
1 small potato, finely shredded
1 1/2 pint vegetable or chicken stock
1 Pint heavy cream
2 egg yolks, beaten
1 bunch chives, finely chopped
sea salt to taste
freshly ground pepper to taste
2 slices bread (dense rustic-style) cubed
Splash Madiera or Port Wine (optional)
1 tablespoon Extra virgin olive oil
1 garlic clove, thinly sliced

Directions

1

1. Wipe clean and cut the larger mushrooms into chunks, leaving the smaller ones as is.
2

Heat butter in a two handled terracotta pot (or other cauldron-like affair) and gently saute the onion over moderate heat.
3

After a few minutes add the pancetta and crisp it up. Add the potato, and then the stock. Add splash (about 1 tablespoon) of Madiera or Port wine if desired.
4

Add the mushrooms to the pot and simmer until the potato is very soft and the mushrooms cooked.
5

Sautee the garlic slices in olive oil, add cubed bread and saute till golden and crispy.
6

Remove from heat and just before serving stir in the cream, egg yolks and chives. Season with salt and pepper. Sprinkle with croutons.