Mushroom and potato parmigiana: quick and easy tasty recipe…
Mushroom and potato parmigiana a very easy, vegetarian, flavorful main course perfect anytime and how can you resist, especially if when you go to the grocery store you find two baskets of mushrooms, the mixed ones that are cheap and the porcini that to be able to take them away you have to leave him at least a lock of hair or promise to wash the floor at the end of the day. As you guessed I bought the mixed ones although I have to be honest a couple of porcini I bought anyway and added them to the rest to give flavor, then just cook them and assemble everything and that’s it!
Ingredients for Potato and Mixed Mushroom Gratin:
- 600g (1.3 lbs or about 4 medium) potatoes
- 600g (1.3 lbs) mixed mushrooms
- 1 clove of garlic
- Parmigiano-Reggiano cheese, grated (to taste)
- Extra virgin olive oil
- Salt
For the béchamel sauce:
- 350ml (1½ cups) milk
- 30g (¼ cup) all-purpose flour
- 30g (2 tablespoons) unsalted butter
- Salt
How to make Mushroom and potato parmigiana:
- Start by preparing the béchamel sauce, which will need to be a little thinner than usual. Put the butter in a saucepan along with the flour and stir with a spoon for a few minutes until you see it begin to brown. Add the milk little by little while continuing to stir with a spoon or hand whisk so that no lumps form, add a pinch of salt and continue cooking for another 5 to 10 minutes.
- Clean the mushrooms very well without soaking them with water but only scraping away the earth with a small knife or a clean, dry cloth and cut the large ones into pieces, leaving the smaller ones whole. Put a couple of tablespoons of extra virgin olive oil in a frying pan with the garlic cut in half and cook the mushrooms, sautéing them quickly. Cover them with the lid, lower the heat and cook the mushrooms for about 10 minutes (with the lid on you should not add water, in case they dry out add a tablespoon).
- When the mushrooms are finished cooking, mix them directly with the béchamel sauce and mix them well. Peel the potatoes and cut them into very very thin slices (I use a mandoline).
- Place a couple of layers of thinly sliced potatoes in a buttered baking dish and put a layer of béchamel and mushrooms, make two more layers of thinly sliced potatoes and again béchamel and mushrooms. Continue this way until all the ingredients are used up and finish with a layer of béchamel sauce and plenty of grated Parmesan cheese.
- Bake the mushroom and potato parmigiana in a preheated oven at 180/200° for about 30 minutes until a golden, crispy crust has formed on top. Take the mushroom and potato parmigiana out of the oven and let it rest about 5 minutes before serving.
Bon Appétit!
