|2 larges||Baking potatoes|
|2 tablespoons||Olive oil|
|2 cups||Mushrooms, sliced [=8 oz]|
|½ cup||Parmesan, freshly grated|
|2||Garlic cloves, minced|
|1 tablespoon||Fresh parsley, chopped|
|½ teaspoon||Dried thyme|
|2 cups||Mozzarella, shredded|
Tuscany Region style recipe.
Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with ½ ts of the salt and half of the oil.
In separate bowl, toss together mushrooms, half of the Parmesan, the onion, garlic, parsley, thyme, pepper and remaining salt.
In 8-cup greased casserole dish, arrange one-third of potatoes in slightly overlapping layer; cover with half of the mushroom mixture, then one-third of the mozzarella. Repeat layers. Arrange remaining potatoes over top; sprinkle with remaining mozzarella and Parmesan.
Drizzle with remaining oil. Bake in 400F 200C oven for 40-45 minutes or until tender. Let stand for 10 minutes.
4 servings for $5.40CDN [Oct 94] Per serving: about 390 calories, 20 g protein, 25 g fat, 23 g carbohydrate excellent source calcium.
Serve with crisp salad and grilled sausages.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen
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