Essentials of Classic Italian Cooking
Sliced Potatoes Baked with Procini and Fresh Cultivated Mushrooms, Riviera Style
Page 522
Cuisine: Italian | Course Type: Sides
(1 review)
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Recipe Reviews
This is an appealing dish because of the high proportion of mushrooms to potatoes, and there's not too much fat involved. It would be a good company dish, since it could be assembled ahead of time and popped in the oven half an hour before you want to serve it; halfway through it needs salting and a stir and that's it.
The instructions for reconstituting the dried shrooms are a bit fussy. I don't really see that boiling off the liquid added that much flavor. And then you don't have that bit of liquid to save for another use.
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