OVEN-BAKED PORCINI ON A BED OF POTATOES

Oven-Baked Porcini On a Bed of Potatoes image

Provided by Molly O'Neill

Time 1h10m

Yield Eight first-course or side-dish servings

Number Of Ingredients 8

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Ingredients

2 pounds fresh porcini mushrooms
4 tablespoons, plus 1/2 teaspoon, extra-virgin olive oil
2 medium baking potatoes, peeled and sliced very thin
2 cloves garlic, peeled and minced
2 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon minced fresh oregano
2 tablespoons chopped Italian parsley

Steps:

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.
Brush 1/2 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.
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 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
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.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 2 grams