Witches Pot

• 8 ounces mixed wild mushrooms
• 2 tablespoons butter
• I large or 2 small leeks, finely sliced
• 1 ounce pancetta, cut into strips
• 1 small potato, finely shredded
• 1 1/2 pint vegetable or chicken stock
• 1 Pint heavy cream
• 2 egg yolks, beaten
• 1 bunch chives, finely chopped
• sea salt to taste
• freshly ground pepper to taste
• 2 slices bread (dense rustic-style) cubed
• Splash Madiera or Port Wine (optional)
• 1 tablespoon Extra virgin olive oil
• 1 garlic clove, thinly sliced

1. 1. Wipe clean and cut the larger mushrooms into chunks, leaving the smaller ones as is.
2. Heat butter in a two handled terracotta pot (or other cauldron-like affair) and gently saute the onion over moderate heat.
3. After a few minutes add the pancetta and crisp it up. Add the potato, and then the stock. Add splash (about 1 tablespoon) of Madiera or Port wine if desired.
4. Add the mushrooms to the pot and simmer until the potato is very soft and the mushrooms cooked.
5. Sautee the garlic slices in olive oil, add cubed bread and saute till golden and crispy.
6. Remove from heat and just before serving stir in the cream, egg yolks and chives. Season with salt and pepper. Sprinkle with croutons.

mushrooms, butter, i, pancetta, potato, vegetable, heavy cream, egg yolks, chives, salt, freshly ground pepper, bread, extra virgin olive oil, garlic

Taken from food52.com/recipes/830-witches-pot (may not work)