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                                                                  Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with sweet potatoes in this dish. Serve with roasted pork loin or ham.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 3 1/2 cup sliced chanterelle mushroom
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp diced parsley
                                                                  • Yes No 1 1/2 tbsp chopped chives
                                                                  • Yes No 4 cup sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Preheat oven to 425°.
                                                                  • Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.
                                                                  • Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425° for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

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