Purple Potato and Mushroom Casserole from Bell'Alimento

If you were looking for a stunning, straightforward side to pair with your Thanksgiving feast, one that is sure to elicit gasps for both its beauty and earthy deliciousness, we have your recipe right here. This comes to the Mushroom Channel courtesy of the ever so talented Paula at Bell’Alimento.

There is something so comforting about a warm casserole straight out of the oven. Especially in the colder months when I’m craving comfort food. I gravitate towards them. This casserole is hearty and filling. It could be eaten as a light lunch or as a side to dinner.

Purple potatoes pair beautifully with mushrooms. If you can’t find purple potatoes you can absolutely use regular potatoes. A mandolin will save you gobs of time when slicing and makes you look like a professional knife wielder {don’t worry we won’t tell if you’re not} I’ve been fascinated with purple potatoes lately. They have the most brilliant color and are tasty to boot. I’ve used button mushrooms here but feel free to substitute any mix you like.

Purple Potato and Mushroom Casserole

What you’ll need: {Serves 4}
4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
salt
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine

What to do:
1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.

2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.

3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.

4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.





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