Baked Wild Mushrooms

• 1 teaspoon juniper berries, about 20 to 25 berries
• 2 tablespoons gin
• 2 tablespoons olive oil
• 1/4 pound double-smoked bacon cut into 1/4-inch-thick strips that, in turn, are cut into 2-inch-long lardons
• 1/4 pound shiitake mushrooms
• 1/4 pound golden oak mushrooms
• 1 1/2 pounds Idaho potatoes, peeled and cut into 1/8-inch slices
• 1 cup chardonnay
• 1/2 cup chicken stock
• 1 teaspoon dried rosemary

1. Preheat oven to 350 degrees.
2. Crush juniper berries, and soak in gin.
3. Meanwhile, in a frying pan heat the olive oil and lardons until the oil is smoking lightly.
4. Add mushrooms in a single layer.
5. (If necessary, prepare mushrooms in two batches.)
6. Saute 30 seconds on each side.
7. Remove from heat.
8. In a gratin dish place half the potato slices in single layer.
9. Layer this with mushrooms and top with the remaining potato slices.
10. Discard oil and lardons.
11. Add gin and juniper berries to the frying pan, and over high heat, ignite the alcohol.
12. After the flame dies, add chardonnay, chicken stock and rosemary, and simmer 5 minutes.
13. Pour over potatoes and mushrooms, cover, and bake for 1 hour.
14. Serve immediately.

juniper berries, gin, olive oil, bacon, shiitake mushrooms, golden, potatoes, chardonnay, chicken stock, rosemary

Taken from cooking.nytimes.com/recipes/3215 (may not work)