Mushrooms and potatoes combine very well, with black olives are even more perfect. Easy, scrummy and cheap recipe, we used fresh Oyster mushrooms, however any other type is fine, as well as the frozen ones work well.
Serves 4, Preparation 15 min, Cooking time 30-35 min
- 500 g yellow potatoes
- 500 g Oyster Mushrooms (or any other mushrooms) fresh or frozen
- 1 clove garlic, minced
- Pitted black olives, 40 g
- Grated Parmigiano cheese, 3 tablespoons
- A sprig of minced fresh thyme or dried one, 1 teaspoon
- Dried marjoram, 1 teaspoon
- Extra Virgin olive oil, to taste
- Salt and black pepper, to taste
Pre-heat the oven to 180°C – 350 F – Gas Mark 4.
Combine minced thyme and garlic clove in a bowl with the marjoram, 4 tablespoons of grated Parmesan cheese, salt and pepper. Stir.
Smash the black olives.
Tip: If you use fresh mushrooms, do not wash them under running water or they will absorb it and give it all back to you during cooking. Simply clean them with a damp cloth. Slice them half a centimetre thick and leave some of them whole (the smaller ones).
Slice potatoes to a thickness of 3 mm. The potatoes should be evenly sliced to ensure even cooking and to prevent them from darkening, dip them in cold water.
Grease the bottom of the baking pan with a drizzle of extra virgin olive oil, place a layer of potatoes on the bottom, aromatic herbs and black olives, then mushrooms. Proceed in this fashion until you finish the ingredients, add a drizzle of oil on top.
Cover the baking pan with aluminium foil and peel with a stick in some places to let the steam come out during cooking. Bake to 180°C – 350 F – Gas Mark 4 for about 20 minutes. Remove the aluminium foil, keep baking for other 10 minutes until the surface is golden brown.
Remove from the oven and leave to rest a few minutes before serving.