Appetizer - vegetarian - celiac safe
2 lbs potatoes
2 egg yolks
1 tbsp Parmigiano, grated
2 oz Italian dried Porcini
1 cup of diced Provolone
2 tbsp extra virgin olive oil
Chopped fresh parsley, garlic and salt
Wash and boil potatoes.
Soak mushrooms in lukewarm water for 20 minutes.
When potatoes are fully cooked, drain them and let they cool down to room temperature, peel and force through a ricer, then add yolks, salt and Parmigiano; mix well to combine.
Divide the potato mix evenly between 6 individual baking molds, lightly greased, giving the shape of a little bowl.
Warm olive oil in a non-stick skillet over medium heat, sautee garlic and add mushrooms. Season with salt and cook to desired doneness; you can use part of the soaking water (carefully filtered) to cook mushrooms. Sprinkle with parsley.
Preheat oven to 350.
Divide mushrooms evenly in the potato bowls, then bake for about 20 minutes; remove from oven, sprinkle with cheese and bake for another 10 minutes.
This recipe serves 6
- You can use provolone, asiago, pecorino.... any cheese you like
- It can be prepared in 2 days: Prepare potato baskets and bake empty for 20 minutes, prepare and cook mushrooms on day 1, assemble and bake for 10 minutes on day 2.
- It's vegetarian and celiac safe.