Porcini mushrooms and potatoes from the oven

Ingredients for 4 servings:

• 700 g potatoes, mostly waxy
• 500 g porcini mushrooms, fresh
• 2 cloves garlic
• 1 bunch of parsley
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 100 ml broth
• 4 tbsp cheese (Pecorino), grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Oven-baked pork and potatoes

Boil the potatoes in their skins for about 20-25 minutes, until not too soft, drain, and let them steam off a little. Trim the mushrooms with a knife and wipe the caps clean with a damp paper towel. Slice the mushrooms. Peel and finely chop the garlic. Wash the parsley, pick off the leaves, finely chop, and set a little aside. Fry the mushrooms with the garlic and parsley in 2 tablespoons of oil for 3-4 minutes, stirring. Season the mushrooms with lemon juice, salt, pepper, and nutmeg. Preheat the oven to 200°C (180°C fan-assisted). Grease an ovenproof dish with a little oil. Peel the potatoes and cut into approximately 1 cm thick slices. Place them in the dish, alternating with the mushrooms. Pour the stock onto the sides. Sprinkle the potatoes and mushrooms with the cheese and drizzle with the remaining oil. Bake the mixture in the middle of the hot oven for about 20 minutes, until the surface is lightly browned. Sprinkle with remaining parsley.