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Tian with Potatoes, Mushrooms and Rosemary Print Email


TIAN WITH POTATOES, MUSHROOMS AND ROSEMARY

potatoes
mushrooms
1-2 TBS rosemary, finely chopped
garlic
water
breadcrumbs, optional
salt
extra-virgin olive oil

Peel the potatos and slice them very thinly.

Slice the mushrooms and fry them gently in some olive oil together with a lightly crushed clove of garlic. When they are ready, throw away the garlic and put the mushrooms aside

Mix the rosemary with salt and a couple of tblsp of olive oil, drizzle over the potato slices and mix well, the slices must be covered with oil and herbs.

Pack the slices in rows with mushroom slices between them. Add a little water, just enough to cover the bottom of the dish, and sprinkle breadcrumbs over the potatoes.

Bake in a pre-heated oven (175C/350F), the first 20 minutes covered with aluminium foil and then without for 15-20 minutes or until the crust is golden and crunchy.

http://www.luculliandelights.com/2010/01/tian-with-potatoes-mushrooms-and.html
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