The mushroom and potato terrine is a delicious side dish ideal for accompanying meat or fish. The base consists of a layer of sliced potatoes, topped with a generous amount of porcini mushrooms sautéed with garlic and parsley. Everything is seasoned with oregano, salt and pepper and baked with a brushing of butter and olive oil. The result is a rustic, flavorful dish that will win over the whole family's palate.
Blanch the potatoes in boiling water, drain them, peel them and slice them.
Grease a baking dish with butter and arrange a layer of potato slices on the bottom; season with salt and pepper and dot with a few knobs of butter here and there.
Cover them with the cleaned and washed whole porcini caps, placing the chopped stems on top mixed with garlic and parsley.
Season moderately with salt and pepper, sprinkle with oregano and drizzle with good olive oil.
Put the baking dish in a very hot oven for about half an hour, until the potato slices are cooked through and the mushrooms are tender.
Serve hot in the same cooking dish.
Oven
Pan
Italy
| Energy (kcal) | 124.7 |
| Carbohydrates (g) | 9.85 |
| of which Sugars (g) | 0.74 |
| Fat (g) | 8.16 |
| of which Saturates (g) | 2.62 |
| Protein (g) | 2.66 |
| Fiber (g) | 1.85 |
| Sale (g) | 0.03 |
