Potatoes and Mushrooms

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Potatoes and Mushrooms

Ingredients:

  • 500 g of potatoes
  • 200 g of porcini mushrooms
  • 1 egg
  • 3 tablespoons of breadcrumbs
  • Salt and pepper to taste
  • Extra virgin olive oil (EVO) as needed

Potatoes with mushrooms from the Sila region are one of the typical dishes of the entire Calabria, but they are particularly popular in the area around Cosenza. The local population, especially those not living near the coast, often enjoy gathering products from the forest floor. Walks between June and November among the cool pines, oaks, and beeches are a common activity. A fundamental tool is the wicker basket in which to place the mushrooms once they are identified. This practice helps promote their regrowth as the spores are spread along the way. Cooking them with potatoes is a recipe accessible to everyone.

 

Instructions:

  1. First, peel the potatoes, wash them thoroughly, and cut them lengthwise. Leave them in cold water while you brush the porcini mushrooms to remove any dirt. Clean them with a damp cloth and slice them into 2-centimeter slices.
  2. Arrange the potatoes on a silicone sheet and brush them with olive oil, then season with salt and pepper. Cover with another silicone sheet and bake at 180°C for 35 minutes. This will result in flat potato slices.
  3. Now take the sliced porcini mushrooms, dip them in beaten egg, and then coat them with breadcrumbs. Fry them in olive oil at 180°C.
  4. Serve the potatoes and mushrooms as a layered dish.

Enjoy your meal!

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