PATATE E FUNGHI
Potatoes and Mushrooms

2 lbs baking potatoes
1 ½ lbs mushrooms (Portobello, porcini, or other flavorful varieties)
½ c. extra virgin olive oil, plus more for drizzling
2 cloves garlic, chopped
4 T. parsley, chopped
1/3 c. dry white wine
salt & freshly ground pepper to taste

Peel baking potatoes and slice thickly (keep them in cold water to keep from turning brown). To cut cooking time in half, precook potatoes in boiling salted water 5 minutes.
Cut mushrooms into thick slices.
Heat olive oil in a large fying pan. Add mushrooms and garlic. When browned, add parsley.
Layer half the potatoes in a deep ovenproof dish. Drizzle with olive oil and add a layer using half the mushrooms. Season with salt and pepper.
Cover with remaining potatoes. Drizzle with oil, and add remaining mushrooms. Drizzle  oil over top, pour in white wine, cover with foil, and bake 30 minutes in a 350 degree oven.
Uncover; cook 30 minutes more, until the potatoes are tender.