John Myers
Ingredients for 4 servings:
- 1 kg jacket potatoes, small
- 15 g porcini mushrooms, dried
- 250 ml stock (mushroom stock)
- 250 ml cream
- 1 garlic clove(s), crushed
- 600 g mushrooms
- 4 tbsp oil
- 200 g mozzarella, diced
- 1 bunch of parsley
- salt and pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Cook the potatoes with their skins on, then peel and quarter. Cook the porcini mushrooms uncovered with the stock, cream, salt, pepper, and garlic for about 3 minutes. Finely grate 150g of the potato quarters and stir in, then set aside. Clean the mushrooms, slice them, and fry them in hot oil until the liquid has evaporated. Season with salt and pepper. Mix the mushrooms with the potatoes and place them in a greased baking dish. Pour over the porcini cream and top with diced mozzarella. Bake the casserole in a preheated oven at 200°C for about 35-45 minutes. Sprinkle with parsley and serve.
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