Patate e Funghi al Forno

Extra Virgin Olive Oil
Potatoes, four peeled and sliced
Wild Mushrooms, 500 grams, trimmed and sliced
Parmigiano Reggiano, about a quarter cup grated
Heavy Cream, 2 cups
Unsalted Butter
Italian Parsley, minced, 2 tablespoons
Preheated Oven 375F
Large oven to table pan, generously oiled

1. Saute the potatoes in a pan until they are golden on all sides, add the mushrooms, cook for five more minutes. Salt. Pepper
2. Mix the parmigiano and cream in a small bowl.
3. arrange the potatoes and mushrooms in the oiled roasting pan and pour the cream mixture over them.
4. Top with cubed unsalted butter, about two tablespoons
5. Bake for about twenty minutes or until the potatoes are soft
6. Serve hot garnished with the parsley.

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