John Myers
Contents
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Ingredients
For the potatoes:
- 1 liter Water
- 2 tbsp Lemon juice
- 1 tbsp Salt
- 4 medium-sized Potatoes, mainly waxy
For the mushrooms:
- 250 g Mushrooms, brown-capped
- 1 tbsp Lemon juice
To sprinkle:
- 4 tbsp Celery leaves, fresh or frozen
- 30 g Breadcrumbs
- 100 g Pecorino, grated, alternatively mountain cheese
- 1 tbsp Herbal mix, Italy
- 2 tsp Chicken broth, Kraft bouillon
- 2 tsp Pepper, black, fresh from the mill
- Extra virgin olive oil
Also:
- 50 g Parmesan, finely grated
To garnish:
- Flowers and leaves
Instructions
For the potatoes:
- Mix the lemon juice with the water and dissolve the salt in it. Wash and peel the potatoes and cut across into 4 mm thick slices. Place the slices in the salted water until you are ready to use them.
- Clean the mushrooms (DO NOT wash), roughly chop them, sprinkle with lemon juice and mix well.
- To sprinkle, place the ingredients in a large enough bowl and mix well.
- Grease a smaller baking dish with a little olive oil. Rinse the potato slices and shake dry. Place a layer of potato slices in the pan and cover with mushrooms. Sprinkle half of the crumb mixture on top and drizzle with 2 tablespoons of the olive oil. Apply another layer like this. Finish with grated Parmesan cheese. This results in a strong-tasting crust.
- Bake in an oven preheated to 180 degrees on the middle shelf for 45 minutes. Serve warm in the pan and enjoy.
Annotation:
- This dish can be cooked year round with a number of cultivated mushrooms I cooked it with brown-capped Shimeji pizzas and it smelled and tasted so good that I put my steak back in the fridge and cleaned up the casserole on my own.
