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Genoese Mushrooms with Potatoes and Basil

Source: The Italian Gourmet
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Active Time:  5 Minutes
Total Time:  50 Minutes
  Serves 4
This is the most widespread method of preparing mushrooms in the Liguria region and probably resulted from the desire to intensify the flavor of the mushrooms through the neutral support provided by the potatoes.
3/4 cup olive oil
3 or 4 potatoes, thinly sliced
4 garlic cloves, peeled and lightly bruised
1 bunch basil, washed and dried
13 oz porcini mushrooms (boletus), thinly sliced
Genoese Mushrooms with Potatoes and Basil Recipe at
Preheat the oven to 350 degrees F. Pour 1/2 cup olive oil into a baking dish and tilt the dish to evenly coat the bottom and sides. Make a layer of potato slices on the bottom, sprinkle with salt and add the garlic cloves and a handful of basil leaves. Cover with a layer of mushrooms, scatter with more basil leaves and sprinkle generously with the remaining olive oil. Season again with salt.

Bake in the oven for about 45 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 778
Sodium: 41mg
Fiber: 17g
Carbohydrates, Total: 67g
Protein: 31g
% Cal. from Fat: 51%
Fat. Total: 44g
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