Ligurian style mushrooms and potatoes

Eating is one of life's pleasures, and as such should be treated with respect: it is therefore important to serve a wide variety of dishes, making a balanced and nutritious diet, but without neglecting the flavours and fragrances that make eating such a pleasure. The danger is that we simply get stuck in a rut, making the same things day after day out of habit. Well, never fear, because with today’s recipe, a lovely pan of Ligurian mushrooms and potatoes, we have something that is a little out of the ordinary but will also keep both children and adults happy. There can be no better combination of vegetables for accompanying both meat and fish: it doesn’t matter what you have in mind as a main course, because with its delicacy and understated flavours, this recipe will go with anything, and will at the same time show off your skills in the kitchen.


45 minutes Total time
30 minutes Active time
Serves 3 persons
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Peel the potatoes and cut into slices 1/2 cm thick, and blanch them in boiling water. Cut the mushrooms into slices 1/2 cm thick. With a hand held electric blender, whizz together the parsley, garlic and oil until you get a green sauce. In a baking dish arrange the potatoes and mushrooms in rows, then add salt and drizzle with the garlic and parsley sauce. Cook in the oven for 30 minutes at 180°C

If you want to make your Ligurian mushrooms and potatoes even more delicious, add a little white wine while cooking your mushrooms.
The mushrooms are a true miracle of nature, with a concentration of fibre and many B vitamins

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