Wednesday, April 22, 2009

Chef Chuck's Baked Potatoes and Mushrooms

Funghi e Patate al Forno

This potato and mushroom dish is first steamed then baked with fresh herbs, white wine and parmigiano cheese.
The combination of fresh herbs from the greenhouse gave my recipe an earthy flavor. Use your favorite mushrooms, I used baby portabellas. The aroma of white wine filled the kitchen, inviting me back for more.


Baked Potatoes and Mushrooms
4 large organic potatoes, sliced thin
8 ounces organic mushrooms, sliced thin
1 tablespoon butter plus

butter for coating dish
2 tablespoons extra
virgin
olive oil
1 onion, sliced thin
1 cup parmigiano cheese, grated

1 tablespoon fresh sage, chopped
1 tablespoon fresh marjoram, chopped
1 tablespoon fresh parsley, chopped

1/2 cup white wine
salt and pepper to taste



In a large pan heat butter and olive oil add onion, mushrooms, potatoes, salt and pepper cover and on medium heat steam for 10 minutes. Butter a baking dish and layer potatoes, then onions, mushrooms, herbs and a little cheese. Last layer arrange potatoes, pour wine over top and sprinkle grated parmigiano cheese. Bake at 425 degrees for 30 minutes, serve hot.

6 comments:

  1. Whenever I think it can't get any better, you outdo yourself again. Bravo!

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  2. Ciao Scintilla, You are so kind, Grazie! Grazie!

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  3. I like how you steamed the potatoes first. Much healthier that way and it looks delicious too.

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  4. Hi Ciao Chow Linda, Plus when steaming these great veggies together you begin to combined flavors and also soften the potatoes. Thank You

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  5. Oh this looks amazing and I am copying this recipe now! Thank you!

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