A vegetarian dish. The title speaks for itself, we baked potato with oyster mushrooms and a handful of small black Ligurian Taggiasca olives, all flavoured with thyme and grated Parmigiano cheese. Perfect both as a contorno, side-dish, and as a main course.
Try also these traditional baked potatoes with onion and tomato from Basilicata region: oven-baked-potato-onion-and-tomato-from-basilicata
Serves 4, Preparation 20 mins, Cooking 30 mins
- Oyster mushrooms 400 g
- Yellow potatoes 400 g
- Italian Pitted Black Taggiasca olives, 150 g
- Fresh thyme, 2-3 sprigs or a handful of dried thyme
- Grated Parmigiano cheese, a generous handful
- EVOO – Extra Virgin Olive Oil, 3 tablespoons + a drizzle
- Salt and black pepper, to taste
Peel and boil potatoes 15 minutes. Then let them cool, cut them into 2-3 mm slices.
Clean the mushrooms only by brushing and blotting them with a damp cloth, without washing them. We have left them whole, otherwise slice them thinly if you like.
Preheat the oven to 200°C / 400 F / Gas 6.
Grease an ovenproof dish with 3 tablespoons of EVOO, form a layer of potato slices, seasoning with a pinch of salt and pepper, sprinkle with a little thyme and grated Parmigiano cheese, overlap the mushrooms and a handful of black olives and season again with salt, pepper, thyme and Parmigiano cheese.
Continue like this until all the ingredients are used up, finishing with a layer of potatoes and drizzle with a drizzle of oil and a sprinkling of Parmigiano cheese which will form a delicious crust.
Place in the preheated oven and bake about 20 minutes.