|1 lb • Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch dice|
|1 lb • mixed fresh wild mushrooms such as chanterelles, oysters, and/or shiitakes|
|1 tbsp • Butter|
|4 oz • Bacon|
|1 • Large onion • peeled and chopped|
|1/3 cup • All-purpose flour|
|4 cup • Chicken broth|
|1 1/2 cup • Whipping cream|
|1/4 cup • Dry sherry|
|1 tbsp • Worcestershire sauce|
|1 tsp • minced fresh thyme|
|1 lb • shelled cooked Alaska Dungeness crabmeat|
|Salt to taste|
|Pepper to taste|
In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.
Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.