The Country Cooking Of Italy'S Potatoes With Porcini
- 1 pound (500 grams) fresh porcini mushrooms
- 1 small bunch Italian parsley, minced
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 pound (500 grams) waxy potatoes, peeled and very thinly sliced
- Salt
- Preheat the oven to 350u0b0F.
- Carefully remove the stems from the mushrooms and set the caps aside. Mince the stems and mix them with the parsley and garlic.
- Using the oil, generously grease the sides and bottom of a wide, shallow baking dish with a tight-fitting cover. Arrange the potatoes in overlapping layers on the bottom of the dish, salting each layer. Sprinkle half the parsley mixture over the potatoes, then arrange the mushroom caps, cap side up, in a single layer over the potatoes. Sprinkle the remaining parsley mixture over the mushrooms.
- Seal the baking dish tightly with aluminum foil, then top the dish with its cover. Bake until the potatoes and mushrooms are tender, about 1 hour. Serve immediately.
porcini mushrooms, italian parsley, garlic, extravirgin olive oil, salt
Taken from www.seriouseats.com/recipes/2012/06/the-country-cooking-of-italys-potatoes-with-porcini-recipe.html (may not work)