Sweet Potatoes With Wild Mushrooms Recipe

Place porcini mushrooms in a small bowl; cover with boiling water. Let soak, stirring occasionally, until soft, about 15 minutes. Remove mushrooms; reserve 1/3 cup soaking liquid. Using Paper towels, squeeze excess water from mushrooms; roughly chop, and set aside.

Preheat oven to 400 F, with rack in center. In a small bowl, whisky brandy, 5 tablespoons butter, and reserved mushroom liquid. Rub a gratin pan or skillet with oil. Arrange one-quarter of potatoes in a single layer on bottom, overlapping slightly.

Scatter one-third of mushrooms over potatoes, then drizzle with one-quarter brandy mixture. Season with salt and pepper. Repeat layering two more times; top with remaining potatoes and liquid; season with salt.

Cover pan tightly with foil. Bake until potatoes are fork tender, about 35 minutes. Remove foil, and brush top with remaining tablespoon butter. Continue baking until potatoes are golden brown and tender, 25 to 30 minutes more. Let stand 10 minutes before serving.