Oven-Baked Porcini On a Bed of Potatoes
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds fresh porcini mushrooms
- 4tablespoons, plus ½ teaspoon, extra-virgin olive oil
- 2medium baking potatoes, peeled and sliced very thin
- 2cloves garlic, peeled and minced
- 2½teaspoons kosher salt
- Freshly ground pepper to taste
- 1teaspoon minced fresh oregano
- 2tablespoons chopped Italian parsley
Nutritional analysis per serving (8 servings)
130 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 409 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Remove the porcini stems from their caps. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh. Wipe the caps clean using a damp paper towel. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
- Step 2
Brush ½ teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish. Arrange the potatoes in the dish in a slightly overlapping layer. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper. Place the stems in an even layer over the potatoes.
- Step 3
Sprinkle the remaining garlic and the oregano evenly over the stems. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil. Arrange the caps over the stems, season with ½ teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
- Step 4
Bake for 20 minutes. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the parsley over the top and serve immediately.
Private Notes
Comments
Fast and easy and a surprisingly wonderful flavour. I was worried this would be a waste of fresh porcini but it was great.
I didn't have any fresh oregano but was generous with the parsley. My caps weren 't as nice as I might have hoped so I sliced them thickly and put them on top of the chopped stems. It was great.
Fast and easy and a surprisingly wonderful flavour. I was worried this would be a waste of fresh porcini but it was great.
I didn't have any fresh oregano but was generous with the parsley. My caps weren 't as nice as I might have hoped so I sliced them thickly and put them on top of the chopped stems. It was great.