Layered Mushroom & Potato - BakeTeglia di Funghi e Patate alla Ligure
- 800 gms mixed brown mushrooms
- 2 cloves garlic
- 1 bunch parsley
- 3 tbsp breadcrumbs
- optional: 1 tbsp dry porcini mushrooms
- 1 kg potatoes
- salt and pepper
- 4 tbsp extra virgin olive oil
Clean the mushrooms using a damp tea towel or cloth. Cut into thick slices.
Peel the garlic, then blend with the parsley and the breadcrumbs. Add the optional porcini mushrooms if using.
Peel the potatoes and cut into thick slices. Cook for two minutes in boiling salted water.
Place a layer of potatoes on the base of a lightly greased oven dish. Cover with half of the parsley/garlic and breadcrumbs mixture. Season with salt and pepper. Drizzle with two tablespoons of olive oil.
Add a layer of potatoes, then the mushrooms and cover with the remaining parsley/garlic and breadcrumbs mixture.
Finally, season with salt and pepper and drizzle with the remaining oil. Cover with aluminum foil (or baking paper) and bake in a preheated 180ºC oven for 20 to 30 minutes.