Apulian potato and mushroom casserole

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 350 g mushrooms, brown
• 1 lemon(s), juice
• 50 g breadcrumbs
• 50 g Parmesan, grated
• 1 bunch of parsley
• Extra virgin olive oil
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Clean the mushrooms, trim the stems, and slice the heads into 3-4 mm thick slices. Squeeze the lemon and drizzle the juice over the mushrooms, mix well, and cover and refrigerate. Peel the potatoes and slice into 3-4 mm thick slices. Grate the Parmesan cheese. Finely slice the parsley leaves. Mix the Parmesan cheese, parsley, and breadcrumbs. Grease an ovenproof dish (large enough to hold all the ingredients) with 2 tablespoons of olive oil. Alternate the potato and mushroom slices in the dish, tiling the surface. Sprinkle some of the breadcrumb mixture over each layer and drizzle generously with olive oil. Bake in an oven preheated to 175°C (top/bottom heat) for about 1 hour on the middle rack, until the potatoes are tender (tested with a knife).