Welcome autumn, you who bring us the cool breeze but especially offer wonderful fruits! If we go to the woods, we can gather, along with chestnuts (with a bit of luck), beautiful porcini mushrooms. Otherwise, taking a trip to the local market, we find them well displayed on the stands. Sure, the price is high (20 euros and up), but it’s worth it to cook simple dishes like Porcini Mushrooms and Potatoes Casserole, a simple recipe with few ingredients.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 14 oz porcini mushrooms (fresh)
- 1.1 lbs red potatoes
- 1 pinch thyme
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- A few sprigs parsley
- 1/2 tsp fine salt
- 1 pinch pepper (optional)
Tools
- Cutting Board
- Casserole
- Brush
- Food Scale
Steps
Peel the potatoes, cut them into chunks, and blanch them in boiling water. Add them when it boils, and as soon as it returns to a boil, leave them for 4-5 minutes and drain. In a casserole, pour the oil, add the thyme and the unpeeled garlic clove, and as soon as it heats up, add the potatoes and sauté for 10 minutes.
Meanwhile, prepare the mushrooms, which if fresh, should be cleaned without washing using paper and a brush to remove any soil. Slice them, separating the stem and cap, and add them to the potatoes. Continue cooking for another 15 minutes over medium heat, and near the end, season with salt and a grind of pepper if desired. Remove the garlic and sprinkle with chopped parsley. Serve the Porcini Mushrooms and Potatoes hot.
