2 cups (about 6 oz.) sliced fresh shiitakes or dried shiitakes rehydrated
1/2 cup butter (divided in 1/4 sections)
Salt or Black Kettle seasoning or Season-All to taste
40 oz. (2 packages) refrigerated shredded potatoes
1 can cream of chicken soup
1/2 cup milk
1/2 cup light sour cream
1 cup shredded cheddar cheese
Topping:
2 cups plain cornflakes, crushed
1/4 cup butter, melted
Saute the sliced shiitakes in 1/4 cup of butter until tender. Add salt or seasoning of choice, but don't overpower the shiitakes. As the mushrooms are cooking, melt the remaining 1/4 cup butter. In a large bowl, mix together the melted butter, cream of chicken soup, milk and sour cream. Add the shredded potatoes and shredded cheese, then the sauted shiitakes (with all the liquid in the pan), stirring all together. Spray a 13 X 9 inch pan with a vegetable oil spray, then pour the shiitake/potato mixture and spreadout evenly. Cover the pan with foil and bake at 350 degrees for 20 minutes. Remove the pan from the oven, uncover and spread crushed cornflakes on top, then drizzle the melted butter evenly over all. Put the pan back in the oven for another 25-30 minutes, watching to make sure the cornflake topping doesn't get too dark. The dish is ready when the mixture is heated through and the topping is golden brown.
