Ingredients
(for 4 people)
750/800 g of potatoes
500 g Bio Oat Drink calcium
50 g rice flour
40 g dried porcini mushrooms
2 shallots
1 handful of fresh parsley
olive oil, salt, pepper, nutmeg to taste
Made with
Preparation
Soak the mushrooms in a bowl with a little water for at least half an hour. Meanwhile, peel the potatoes, cut them into slices and blanche them in boiling salted water for a few minutes until they are soft but still al dente, then drain and leave them to cool. Drain the mushrooms, keeping the soaking water to one side, and cook them in a pan with the chopped shallots, a pinch of salt and two tablespoons of oil, adding a little of their soaking water until they are cooked and the water has completely evaporated. Lastly, add the chopped parsley. Put the rice flour in a pan and gradually pour in Bio Calcium Oat Drink, mixing with a whisk. Bring to the boil, stirring constantly for a couple of minutes then season the béchamel sauce obtained with salt, pepper and nutmeg. Place a layer of cooked potatoes on a lightly oiled baking dish, alternating it with layers of mushrooms and béchamel. Add a drizzle of oil and bake at 200°C for about 15/20 minutes.
