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.


  • mushrooms 400 grams champignon
  • potatoes 400 grams
  • garlic 1 clove
  • parsley
  • oil
  • salt
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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