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Baking tray of porcini mushrooms and potatoes


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For 6 people: 500 grams of mushrooms-500 grams of potatoes-a cup of oil-half a glass of dry white wine-garlic, salt, pepper, parsley, catmint (according to taste)


In a pan fry in a tablespoon of oil, a chopped mixture of garlic and parsley; before the garlic colors combine mushroom stems, thoroughly cleaned and torn to pieces.
Cook for 10 minutes over low heat; clean and slice the mushroom caps; peel the potatoes and cut them into slices not too thin; grease a baking sheet with olive oil and spread the potatoes as a first layer; make a second layer with mushroom stems browned and still a third layer with potatoes.
Cover with a layer of sliced mushrooms 4°; season with salt and pepper and top with parsley (or catmint); sprinkle with 1/2 cup dry white wine, topped with olive oil and bake for 40 ' in the oven at 130° c.

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