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.

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

Directions

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

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