Side Dishes:

Potatoes Stuffed with Mushrooms

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Ingredients

1/2 pound fresh mushrooms
1/4 teaspoon salt
4 cups water
1-1/2 tablespoons chopped chives
1-1/2 tablespoons bread crumbs
1 large egg, slightly beaten
1/4 teaspoon salt
1/2 teaspoon pepper
6 large baking potatoes
2 tablespoons butter

Instructions

Trim a generous 1/2 pound mushrooms and cook them for 5 minutes in boiling water to which 1/4 teaspoon salt is added. Drain mushrooms, reserving the stock and chop the mushrooms. Combine chopped mushroom with chives, bread crumbs and the slightly beaten egg. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper and thoroughly combine the stuffing. Peel potatoes and cut a lengthwise slice from each top and set the slices aside. Scoop out a little of the pulp from the potatoes, making a pocket about the size of a large egg. Fill each pocket with the prepared stuffing and replace the top of the potato. Put the potatoes in a baking dish, pour in the reserved stock and add 2 tablespoons butter. Bake at 400 degrees for 45 minutes or until soft, basting often with stock. Serve immediately.

Ladana Jacks
Milan