mushrooms.potatoes@genoese.ca

A cookbook without author attribution, Potatoes: Mashed and More does credit home economist Dagmar Vesley and provides instructions on how to prepare a Ligurian recipe in which "the potatoes absorb the flavour of the mushrooms, making it seem as if there are more mushrooms than there actually are." The secret is to use dried mushrooms.

Soak the dried mushrooms in a bowl containing the hot water for 30 minutes. Drain off and strain the liquid through muslin or a filter paper. Simmer the rehydrated mushrooms in the strained soaking liquid until the liquid has evaporated. Toss with the fresh mushrooms, potatoes, garlic, basil and salt and pepper.

The mixture is baked, with a turn of the ingredients halfway through, until the potatoes are tender.