Oven-Baked Porcini On a Bed of Potatoes

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Remove the porcini stems from their caps.

3. 3

   Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh.

4. 4

   Wipe the caps clean using a damp paper towel.

5. 5

   Working in two batches, place the stems in a food processor and pulse until coarsely chopped.

6. 6

   Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish.

7. 7

   Arrange the potatoes in the dish in a slightly overlapping layer.

8. 8

   Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper.

9. 9

   Place the stems in an even layer over the potatoes.

10. 10

    Sprinkle the remaining garlic and the oregano evenly over the stems.

11. 11

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

12. 12

    Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.

13. 13

    Bake for 20 minutes.

14. 14

    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.

15. 15

    Sprinkle the parsley over the top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.