Potato and porcini mushroom casserole

Ingredients for 4 servings:

• 1 kg jacket potatoes (small potatoes), boiled
• salt and pepper
• 15 g porcini mushrooms, dried
• 250 ml wild mushroom stock
• 250 ml whipped cream
• 1 garlic clove(s)
• 600 g mushrooms
• 4 tbsp oil
• 250g mozzarella
• ½ bunch flat-leaf parsley
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Peel and quarter the potatoes. Cook the porcini mushrooms uncovered with the stock, cream, salt, pepper, and garlic for about 3 minutes. Finely grate 150g of the potatoes and stir in, then set aside. Slice the mushrooms and fry in hot oil until all the liquid has evaporated. Season with salt and pepper. Mix the mushrooms with the potatoes and layer them in a greased baking dish. Pour over the porcini cream and top with the diced mozzarella. Bake the casserole in a preheated oven at 200°C on the second rack from the bottom for 35 minutes. Sprinkle with the chopped parsley.