Mushroom, potato and onion bake (Tortino di funghi e patate)

Layers of sliced potatoes alternate with sliced mushrooms, with plenty of garlic, parsley and olive oil in between. The addition of a layer of sliced red onion adds a hint of sweetness, and a drizzle of aged balsamic vinegar takes this humble dish to another level.

Mushroom, potato and onion bake (Tortino di funghi e patate) Credit: Paola Bacchia

• serves

  3

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

"I slice the potatoes very thinly, with a mandoline, as thinly as a pasta sheet. Although the original recipe calls for fresh porcini mushrooms, a combination of large tasty field or flat mushrooms and dried porcini makes a fine substitute for the meaty fresh porcini."

Ingredients

• 15 g dried porcini mushrooms
• olive oil, for drizzling
• 500 g large potatoes, very thinly sliced
• sea salt and freshly cracked black pepper
• 1 small red onion, very thinly sliced
• 500 g field mushrooms, thickly sliced, about 10–12 mm thick
• 1 handful parsley leaves, finely chopped, plus extra to serve
• 2 large garlic cloves, finely chopped
• 60 g mild semi-matured cow's milk cheese, thinly sliced
• 80 g parmesan, shaved
• aged balsamic vinegar, to serve (optional)

Soaking time: 15 minutes

Cooling time: 15 minutes

Instructions

1. Soak the dried mushrooms in 60 ml (¼ cup) hot (not boiling) water for at least 15 minutes. Drain, reserving the liquid, and chop the rehydrated mushrooms into small pieces. Set aside.
2. Preheat the oven to 180°C (fan-forced).
3. Drizzle some of the olive oil around a 24 cm x 32 cm baking dish. Place one-third of the potato slices in the dish in a slightly overlapping layer, along with a sprinkling of salt and pepper. Add half the onion and half the fresh mushrooms, another sprinkling of salt and pepper, and half the porcini. Scatter over half the parsley and garlic, then half the semi-matured cheese. Drizzle with a little more olive oil, and half the reserved porcini stock.
4. Add another layer of potato; sprinkle with salt and pepper. On top, layer the remaining semi-matured cheese, onion, fresh mushrooms, porcini, parsley and garlic. Season again with salt and pepper. Drizzle over a bit more olive oil and the remaining porcini stock. Add the final layer of potato. Drizzle with more olive oil and arrange the shaved parmesan on top.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and you are sure the potatoes are cooked through. Allow to cool (covered with the foil) for 15 minutes.
6. Serve garnished with extra parsley, with a drizzle of balsamic vinegar, if desired.

 

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"I slice the potatoes very thinly, with a mandoline, as thinly as a pasta sheet. Although the original recipe calls for fresh porcini mushrooms, a combination of large tasty field or flat mushrooms and dried porcini makes a fine substitute for the meaty fresh porcini."