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12
1-3/4
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1
1/3
2
3
3
1/3
1/4
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ar
5
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oz
#
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cl
c
T
T
T
t
t
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T
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Mushrooms (1)
Potatoes (2)
-- Seasoning
Garlic
Parsley
Basil
Romano Cheese
Breadcrumbs
Salt
Pepper
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Salt
Olive Oil ExtV
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Prep - (45 min)
- Preheat Oven to 350°F/175°C.
- Trim stem ends from MUSHROOMS and slice vertically just a bit
thicker than 1/8 inch.
- Peel POTATOES and cut into quarters lengthwise if large. Slice
crosswise about 1/4 inch thick.
- Crush GARLIC and chop fine. Chop PARSLEY and BASIL
fairly coarse. Grate ROMANO. Mix all with Breadcrumbs,
Salt and Pepper.
- In an oven-proof dish about 10 inches in diameter, pour 1 T Olive
Oil and wipe it all over the bottom and sides. Arrange half the
Potato slices tightly in a single layer in the bottom. Sprinkle
lightly with salt, then arrange half the mushrooms over them. Sprinkle
half the Herb Mix over those. Pour 2 T Olive
Oil over the layer.
- Repeat with the remaining Potatoes, Mushrooms and
Herb mix. Pour 3 T Olive Oil over the top and cover with
Aluminum Foil (see Note-3).
Run - (1 hr)
- Bake at 350°F/175°C for about 45 minutes, then remove the
foil and bake another 15 minutes or until lightly browned. If pre-made
and refrigerated, let it warm to room temperature before going into the
oven.
- Serve warm. You can serve in the baking dish, or scooped out into a
warmer (more practical for buffet), or in individual servings.
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