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Genoese Mushrooms with Potatoes and Basil

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Source: The Italian Gourmet

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Yield: 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.

RECIPE INGREDIENTS

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 oz porcini mushrooms (boletus), thinly sliced

DIRECTIONS

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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