Recipe - Potato Napoleon

3 Idaho potatoes, washed
Olive Oil for frying
One fourth cup Milk, scalded
salt and fresh ground
pepper to taste
2 tablespoon Sweet butter
1 cup Wild mushrooms (oyster,
honey, shitake, trimmed
and cut or sliced up )
herbs (parsley, thyme,
chives)

Peel and quarter 2 of the potatoes. Place them in a small pot cover with
cold water and cook until the potatoes are soft throughout, Strain and put
potatoes through a ricer. Add milk, butter, salt and pepper to taste. Keep
warm and set aside. Meanwhile, slice 1 Idaho Potato into 1/8inch thick
slices. Fry in oil until golden brown. Lay slices on paper towels and
sprinkle salt and pepper. Saut wild mushrooms in olive oil. Season with
salt and pepper Add herbs. Drain excess oil. Add to potato mixture and adju
st seasonings. To form napoleon, alternate layers of potatomushroom
mixture on plate and top off with potato chips, 3 high. (Makes 1 serving)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini