Shiitake Mushroom And Potato Galette

Ingredients

some salt and pepper
18 gr butter
120 gr shiitake mushrooms
28 gr parmesan
2 gr basil
1 gr basil
2 slices russet potatoes
1/2 slices potato in
9 slices round on buttered foil

Instructions

(Can be made 2 hours ahead. Store at room temperature.) Preheat broiler. Remove brick, top cookie sheet and top piece of foil. Broil galette until crisp and brown, about 2 minutes per side. Cut into 6 wedges.