Timbale of potatoes with Porcini Mushrooms cream


  • 1,2 kg of patatoes
  • 1 Porcini Mushroom Cream 80g
  • a handful of parsley
  • 2 cloves of garlic
  • salt and pepper
  • Frying oil

Preparation Instructions

Fry in abundant hot oil the sliced potatoes little by little. They should hardly brown.
Lay the fried potatoes on an oven-proof dish (or Pyrex dish) and salt.
Cover the potatoes with the Porcini Mushrooms Cream.
Sprinkle the potatoes with chopped parsley, garlic and pepper.
Bake at 180° for 20 minutes.

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