patate al forno con porcini
for 6–8
1.5 kg fresh porcini mushrooms, carefully cleaned
1.5 kg Roseval potatoes, peeled
3 tablespoons chopped fresh flat-leaf parsley (or basil, torn)
Maldon salt and freshly ground black pepper
8 garlic cloves, peeled and chopped
5 tablespoons olive oil
Preheat the oven to 200°C/400°F/Gas 6.
Cut the potatoes lengthways into 5 mm slices. Place in a bowl of water. Trim the end of the porcini stalks, keeping cap and stalk attached. Cut the porcini caps and stalks lengthways into slices the same thickness as the potato.
Dry the potatoes thoroughly and place in a large bowl. Season with salt, pepper and garlic and toss together. Layer the potatoes in a baking tin large enough so that you have no more than two or three layers. Place the porcini over the top, covering the potatoes entirely, then cover with the parsley. Pour the olive oil over the top of everything, letting it seep through. Cover with foil, sealing very tightly, and bake in the preheated oven for 45 minutes.