The Country Cooking of Italy's Potatoes with Porcini

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, The Country Cooking of Italy's Potatoes with Porcini might be a recipe you should try. One serving contains 558 calories, 15g of protein, and 12g of fat. This recipe serves 4 and costs $27.69 per serving. 15 people were impressed by this recipe. Head to the store and pick up salt, waxy potatoes, olive oil, and a few other things to make it today. It is brought to you by Serious Eats. It works well as an expensive side dish. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is super. The Country Cooking of Italy” : Rigatoni with Cauliflower, The Country Cooking of Italy's Orecchiette with Broccoli Rabe, and The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 350°F. 2 Carefully remove the stems from the mushrooms and set the caps aside. Mince the stems and mix them with the parsley and garlic. 3 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. 4 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.

 

Step by step:

1. Preheat the oven to 350°F.

2. Carefully remove the stems from the mushrooms and set the caps aside. Mince the stems and mix them with the parsley and garlic.

3. 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.

4. Seal the baking dish tightly with aluminum foil, then top the dish with its cover.

5. Bake until the potatoes and mushrooms are tender, about 1 hour.

6. Serve immediately.

Nutrition Information:

covered percent of daily need