Name: Funghi Porcini e Patate al Forno (Baked Porcini Mushrooms and Potatoes)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: Freshly grated Parmigiano-Reggiano; 4 to 6 cloves fresh garlic, peeled; Sea salt and Freshly ground pepper to taste; 1 pound/450 g fresh funghi porcini,* carefully cleaned, sliced not too thin; 20 fresh basil leaves, carefully wiped clean, coarsely torn (or, if you prefer, about 8 to 10 sprigs fresh marjoram, torn); 1 pound/450 g small to medium potatoes, washed, peeled, and sliced the same thickness as the mushrooms; Extra-virgin olive oil, preferably Ligurian

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This dish can serve as an accompaniment to a meat or poultry course, and also marries well with seafood such as octopus or scallops. I like it too as a vegetarian main course, accompanied by a glass of red wine and a salad.

Ingredients

Extra-virgin olive oil, preferably Ligurian
1 pound/450 g small to medium potatoes, washed, peeled, and sliced the same thickness as the mushrooms

Method

Preheat your oven to 350°F/180°C. After preparing all of the ingredients, take an ovenproof baking dish and grease it lightly with olive oil. Arrange the potato slices in a layer or two, distributing the garlic cloves throughout. Add salt and pepper to taste, and then top generously wi