Potato and mushroom pan
A simple, easy to make summer dinner dish. You can substitute rosemary for oregano, thyme or marjoram. Don't throw out the parsley stalks, as they have lots of flavor that is great for baking.
500 g new, medium size potatoes
20 ml virgin olive or sunflower oil
250 g organic champignons, cut into pieces
1 tsp finely chopped rosemary
2 large garlic cloves, finely chopped
2 tbsp finely chopped parsley stalks, if they are young
sea salt to taste
freshly ground pepper to taste
200 g parmesan, finely grated
Boil the water, add potatoes, and boil for 10 minutes. Drain and let cool while you fry the mushrooms. Heat an ovenproof pan and add oil and mushrooms with salt. Fry on high heat for 2-3 minutes until they start to brown (mix from time to time).
Heat the oven to 200°. Place potatoes in the pan with mushrooms. Sprinkle with rosemary, garlic, parsley, salt, and pepper. Bake for 25 minutes. Serve sprinkled with cheese and herbs or radishes if you want.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s