The Country Cooking of Italy's Potatoes with Porcini

Preheat the oven to 350°F.

Carefully remove the stems from the mushrooms and set the caps aside. Mince the stems and mix them with the parsley and garlic.

Using the oil, generously grease the sides and bottom of a wide, shallow baking dish with a tight-fitting cover. Arrange the potatoes in overlapping layers on the bottom of the dish, salting each layer.

Sprinkle half the parsley mixture over the potatoes, then arrange the mushroom caps, cap side up, in a single layer over the potatoes.

Sprinkle the remaining parsley mixture over the mushrooms.

Seal the baking dish tightly with aluminum foil, then top the dish with its cover.

Bake until the potatoes and mushrooms are tender, about 1 hour.

Serve immediately.