Sliced Potatoes Baked

This recipe for the Cooking Italy group was Sliced Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style, found on page 522 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.

The recipe itself is quite easy: peel and slice potatoes into quarter inch slices, slice mushrooms likewise, re-hydrate dried porcini mushrooms and cook in their liquid until liquid is absorbed, mince the garlic, chop fresh parsley, add salt & pepper, add olive oil, mix, place into baking dish, and bake.

I have to say that it does not look as fancy as I would have liked, but it tasted marvelous. The only thing I would change when I make it next time, is that I would use less oil. The taste of the potatoes and mushrooms together is really great, but the oil is a little too much, so I would decrease that by two-thirds next time for my family's personal taste. I like oil to be a subtle flavor, not a predominant one.

We all liked the potatoes and mushrooms cooked together like this, so will definitely make it again sometime.