For all those cheese and mushroom lovers out there, here’s a simple recipe that fuses both loves. Layers of potatoes, mushrooms and cheeses baked till the mozzarella on the top becomes golden brown. This makes a good side dish but can also serve as a meaty main dish as well. Serve with a raw salad on the side. photos coco zordan
The ideal recipe for when you have some leftover of cheese. You can prepare it the day before and then warm it up before serving. It tastes even better next day!
2 potatoes (1 lb)
1 lb mix of shitaki and other mushrooms
8.5 oz mozzarella keep 2 oz aside
3 oz smoked scamorza (or another smoky cheese) (75 gr.)
3 oz mix of cheddar and parmesan cheese grated (about a cup) (75 gr.)
1 oz. butter (30 gr.)
salt and pepper
1 red onion
3 tbs XV olive oil
2-3 tbs italian parsley finely chopped
salt and pepper
opt. sour cream or cream 1/4 cup
boil or steam the potatoes (you can peel them before and steam)
to a saucepan on Low/Medium add 2 tbs. XV olive oil, chopped onion, mushrooms, salt and pepper
cover with a lid and let cook for about 10 minutes. In the meantime chop the parsley…
cut the mozzarella (put some aside for later) and scamorza in cubes, grate the parmesan/cheddar,
add parsley to the mushrooms, taste if more salt is needed, remove lid, (stir every 5 minutes and check if some more oil or some water is needed)
when cold cut the potatoes and butter an oven pan
lay the potato slices, add the 3 cheeses but keep some of the mozzarella aside
add the mushrooms, and start a new layer: potatoes
cheeses, some salt and pepper
and the mushrooms. As a last layer add potatoes…
cheeses (keep some mozzarella for later), add some butter (opt) or olive oil and bake for about 20 minutes at 4oo F.
Remove from oven, add some mozzarella on the top and grill for a few minutes till it turns golden brown…like that!
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