Potato Casserole with Porcini Mushrooms (Tiella Di Patate e Funghi)

by Editorial Staff

There is nothing tastier than a combination of potatoes and mushrooms. Remarkably simple and delicious Italian style potato casserole with porcini mushrooms.

Summary

Prep Time	15 mins
Cook Time	45 mins
Total Time	60 mins
Course	Side Dish
Cuisine	Italian

Ingredients

Large potatoes – 2 pcs. (600 g)
Fresh porcini mushrooms – 300 g
(I took as many dried mushrooms as fit in my hand – a full handful)
Olive oil – 120 ml
Large onions – 1 pc.
Parsley, coarsely chopped – 3 tbsp
Salt to taste
Black pepper – to taste
Breadcrumbs – 50 g

Potato Casserole with Porcini Mushrooms (Tiella Di Patate e Funghi)

Instructions

Preheat oven to 200 degrees Celsius. Peel the potatoes and cut into slices, peel and chop the mushrooms, cut the onion into rings.
Grease a mold with olive oil. Lay the potatoes, mushrooms, and onions in layers.
Sprinkle each layer a little with olive oil, sprinkle with parsley, salt, and pepper.
Sprinkle the very last top layer with breadcrumbs.
And drizzle generously with the remaining olive oil.
Bake for 40-50 minutes, until golden brown on top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.