Mushrooms and baked potatoes
Porcini mushrooms and baked potatoes are a simple and tasty dish, a grandmother's recipe which can be served as main course or as contour for land or sea dishes.
Today's recipe belongs to the Ligurian tradition and more; very easy to cook in the oven (it can also be done in the frying pan) it is one of the best ways, in my opinion, to prepare the porcini mushrooms or others such as the cockerels, the columbines, the trulle and the ova.
You can bake also in advance and reheat when serving. It's so nice to have something ready and tasty when you get home super hungry late! 😉
La Liguria is not only the sea. Its hinterland from the border with France, through Piedmont and Emilia all the way to Tuscany, is very rich in chestnut, beech and hornbeam forests where mushroom picking is a real local economic resource.
I, unfortunately, rarely get to go mushrooming but every time I go I have a great time and I remember when my grandfather used to take me as a child. He was such a mushroom man!
Luckily, my trusted greengrocer always manages to get them nice and fresh and firm. And here they are, cooked for you!
Ingredients
Tools
Knife
Blotting paper
Pot
Cutting board
Clean the porcini mushrooms, possibly without water. Scrape off the dirty part with a small knife and wipe with a dampened cloth. Cut them into slices and keep aside.
Wash the potatoes and blanch them 20 minutes. Drain, peel and slice them.
Place them in a pan (oven dish), adding thegarlic and sprinkling with a trickle of evo oil. Bake in ventilated oven preheated to 200 °C and bake for about 15 minutes.
Bake the baking tray with the potatoes and join the mushrooms. Season with salt and pepper and another drizzle of oil and bake again for another 15 minutes.
Meanwhile, chop the parsley.
Once the mushrooms and potatoes are cooked, complete with chopped parsley and serve hot.