Genoese Mushrooms with Potatoes and Basil

  • Active Time 5m
  • Total Time 50m

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
  • Salt
  • 4 garlic cloves, peeled and lightly bruised
  • 1 bunch basil, washed and dried
  • 13 ounce porcini mushrooms, thinly sliced


Preheat the oven to 350 degrees F. Pour 1/2 cup of the 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.

RecID 1037

nutrition information per serving

778 calories; 44g total fat; 0mg cholesterol; 41mg sodium; 67g carbohydrates; 17g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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