This is a tribute to my husband’s father, who really loves mushrooms. He would be just disappointed that I didn’t go hunting them…
I made a terrine with mixed mushrooms and potatoes, which is a really good and nutritious combination. It can be served as an appetizer as well as a second course.
First prepare the mushrooms. You can take them dried or fresh. I like porcini, because they have a strong flavor, and I mixed them with white mushrooms, which are more delicate. If you use dried mushrooms, you should first soak them with water for a couple of hours, until they become soft and tender.
Saute’ the mushrooms (it’s healthier if you use oil instead of butter…) for about 10 minutes and season them with salt, pepper, and some parsley.
Peel the potatoes, cut them into very thin slices and let them float into water for about 30 minutes, then drain and dry them.
Spread a baking pan with butter. Make a layer of potatoes, season with some salt and cover them with mushrooms. Add breadcrumbs and a generous quantity of pecorino cheese. Make layers as you like and until all the ingredients are done (ending with a layer of cheese).
Bake to 340F for about an hour and eat hot.