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, followed by a generous amount of porcini mushrooms sautéed with garlic and parsley. It is then seasoned with oregano, salt, and pepper and baked with a brush of butter and olive oil. The result is a rustic and flavorful dish that will win over the whole family.
Blanch the potatoes in boiling water, drain them, peel them, and slice them.
Butter a baking dish and form a layer of potato slices at the bottom; season with salt and pepper and add a few small knobs of butter here and there.
Cover them with the whole caps of cleaned and washed mushrooms, on which you will place the chopped stems mixed with garlic and parsley.
Season moderately with salt and pepper, sprinkle with oregano, and drizzle with excellent olive oil.
Place the baking dish in a very hot oven for about half an hour, until the potato slices are perfectly cooked and the mushrooms are tender.
Serve hot in the same cooking dish.
Oven
Pan
Italia
| 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 |
