Italian Recipe : Potatoes And Mushrooms In The Oven
This is a simple but splendid main course. Use at least some wild or exotic mushrooms if you can. Portobello or shiitake mushrooms are good choices, but if they are unavailable, bultivated mushrooms also work well. The dried porcini mushrooms may be omitted if they are not available.
3/4 cup (1 oz or 30 g) dried porcini mushrooms
2 tablespoons (1 or or 30 g) butter
1/4 cup (2 fl oz or 60 ml) extra-virgin olive oil
1 1/2 lbs (625 g) wild or cultivated mushrooms, sliced
Salt
Freshly ground black pepper
2 lbs (1 kg) new potatoes, very thinly sliced
2 garlic cloves, finel chopped
Parsley, finely chopped (to taste)
Put the dried porcini mushrooms in a bowl, cover with hot water, and let soak for about 20 minutes. Drain and squeeze dry. Strain the liquid through a paper towel and reserve 1 cup (8 fl oz or 250 ml) to use as a broth. Reserve the mushrooms.
Put 2 tablespoons (1 oz or 30 g) butter and 2 tablespoons (1 fl oz or 30 ml) of oil in a skillet and saute the wild or cultivated mushrooms. Add the porcini mushrooms. Season with salt and pepper.
Preheat the oven to 350 degree F (180 degree C or 4 G). Grease a 2-qt (2-L) gratin or casserole dish.
Add a layer of thinly sliced potatoes and a layer of sauteed mushrooms to the gratin dish. Sprinkle with garlic, parsley, salt, and pepper. Continue layering until all potatoes and mushrooms are used.
Pour the reserved porcini broth over the casserole. Pour the remaining oil over the potatoes and bake 1 1/2 hours or until golden and crusty.
serves for six people.
quote from The Green Way To Healthy Living
By : Best Vegetarian Info Guide at www.22Vegetarian.com
