4 to 5 potatoes cleaned
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 tablespoon canola oil
4 shallots, peeled and thinly sliced
2 clover garlic, peeled, crushed, and finely chopped
4 ounces mushrooms, chopped
12 oil cured black olives, pitted and cut into 1/2 inch dice


1. Place the potatoes in a saucepan, and cover with cool water. Bring to a boil, reduce the heat to low, and boil gently for 30 minutes or until tender. Remove the potatoes, and let them cool. Then peel them, and push them through a food mill. Season with 1/2 teaspoon of the salt and 1/4 teaspoon if the peeper.

2. Meanwhile, in a large skillet or saucepan, heat 1 tablespoon of the oil, add the shallots and saut╚ for 1 minute. Add the garlic and mushrooms, and cook for about 3 minutes, until the moisture is almost gone. Remove from the heat, and add the olives and the remaining salt and pepper. Cool.

3. Divide the cold potato puree into 24 balls of equal size. Arrange the balls about 6 inches apart on a large sheet of plastic wrap. Cover with a second piece of plastic, and press on each ball to create a pancake about 3 inches in diameter and 1/4 inch thick. Spoon 1 tablespoon of the olive mixture onto each of 12 pancakes; cover with the remaining pancakes.

4. Heat 2 tablespoons of oil in each of two large nonstick over medium to high heat. When hot, add the filled pancakes in a single layer, and cook them for about 3 minutes. Turn carefully with a large spatula, and cook for 3 minutes on the other side. Remove to a serving patter, and serve immediately, or set aside and reheat in the oven or under the broiler just before serving.
Jacques Pepin suggests using a potato ricer instead of a food processor for this dish to produce a light pancake that is not gummy.
Mushroom-Stuffed Potato P
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