Typical cardoncello mushrooms from puglia!!!

Ingredients

• 4 potatoes
• 10 ½ ounces (300 g) cardoncelli mushrooms
• Chopped parsley
• 3 ½ ounces (100 g) grated Parmigiano cheese
• 4 cherry tomatoes, in small cubes
• 1 ¾ ounces (50 g) breadcrumbs
• black pepper
• extra virgin olive oil
• pinch of sea salt

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Preparation

• Peel and slice the potatoes. Cut the mushrooms in small pieces. In a little bowl add half of the parsley, the tomatoes, half of the Parmigiano cheese, 2 tablespoons of extra virgin olive oil, black pepper, sea salt and some water. Stir everything together.
• In a baking pan pour a few drops of extra virgin olive oil and place a first layer of potatoes. Add on top the mushrooms. Then add the parsley with the tomatoes and parmigiano cheese.
• Cover everything with another layer of potatoes. Sprinkle on top with the remaining parsley, parmigiano, breadcrumbs, a few drops of extra virgin olive oil and black pepper.
• Place the potatoes and mushrooms in the preheated oven and bake at 350 °F (180 °C) for about 30 minutes.

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