Oven-Baked Porcini On a Bed of Potatoes

• 2 pounds fresh porcini mushrooms
• 4 tablespoons, plus 1/2 teaspoon, extra-virgin olive oil
• 2 medium baking potatoes, peeled and sliced very thin
• 2 cloves garlic, peeled and minced
• 2 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 teaspoon minced fresh oregano
• 2 tablespoons chopped Italian parsley

1. Preheat the oven to 350 degrees.
2. Remove the porcini stems from their caps.
3. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh.
4. Wipe the caps clean using a damp paper towel.
5. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
6. Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish.
7. Arrange the potatoes in the dish in a slightly overlapping layer.
8. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper.
9. Place the stems in an even layer over the potatoes.
10. Sprinkle the remaining garlic and the oregano evenly over the stems.
11. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
12. Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
13. Bake for 20 minutes.
14. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer.
15. Sprinkle the parsley over the top and serve immediately.

porcini mushrooms, olive oil, baking potatoes, garlic, kosher salt, freshly ground pepper, fresh oregano, italian parsley

Taken from cooking.nytimes.com/recipes/7998 (may not work)