Baked Mushrooms and Potatoes with Black Olives

A perfect combination of earthy mushrooms, tender potatoes, and briny black olives. Easy, affordable, and full of flavour. Works beautifully with fresh or frozen mushrooms.

Serves 4, Preparation 20 min, Cooking time 30-35 min

500 g yellow potatoes
500 g oyster mushrooms (or any variety, fresh or frozen)
1 clove garlic, minced
40 g pitted black olives
3 tbsp grated Parmigiano-Reggiano
1 tsp fresh thyme, minced (or dried thyme)
1 tsp dried marjoram
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste

Method

Preheat the oven: Set to 180°C (350°F / Gas Mark 4).
Prepare the herb mixture: In a small bowl, combine minced garlic, thyme, marjoram, 4 tablespoons of grated Parmigiano, salt, and black pepper. Stir to form a fragrant mix.
Prepare the olives: Lightly smash the black olives to release their flavor.
Clean the mushrooms: If using fresh mushrooms, wipe them with a damp cloth—avoid washing under running water to prevent sogginess. Slice 0.5 cm thick, leaving smaller mushrooms whole.
Slice the potatoes: Cut into 3 mm slices. To ensure an even cooking, briefly soak in cold water and pat dry.
Layer the ingredients: Grease a baking pan with a drizzle of olive oil. Layer potatoes, a sprinkle of the herb mixture, black olives, and mushrooms. Repeat until all ingredients are used, finishing with a drizzle of olive oil on top.
Bake covered: Cover with aluminum foil, poking a few holes to allow steam to escape. Bake for 20 minutes in static oven.
Bake uncovered: Remove the foil and continue baking for another 10–15 minutes, until the top is golden brown.
Rest and serve: Remove from the oven and let rest for a few minutes before serving.

💡 Tips

Frozen mushrooms work fine; just thaw and drain before using.
You can adjust herbs according to taste—rosemary or oregano can be delicious alternatives.
Serve as a side dish, or pair with grilled meat or fish for a wholesome meal.