Baked Trumpet Mushrooms with Potatoes: Autumn Recipe with Crispy Breading

Baked Cardoncello Mushrooms with Potatoes is a dish that celebrates autumn in its most authentic essence, when the woods begin to offer their most precious treasures. Cardoncelli, mushrooms particularly beloved in Apulian cuisine and absolute protagonists of the Gargano gastronomic tradition, represent one of the most sought-after and appreciated ingredients of the autumn season for their meaty texture and intense, aromatic flavour.

This recipe transforms simple ingredients into a substantial and flavourful dish, where the earth expresses itself through golden potatoes and fragrant mushrooms. The cardoncelli, carefully cleaned and arranged with the caps facing downwards, release their juices during cooking, permeating the potatoes and creating a harmony of flavours that is the hallmark of traditional cuisine.

The aromatic breading, prepared with stale bread, fresh parsley, garlic, and Pecorino cheese, forms that irresistible golden crust during cooking, perfectly contrasting with the softness of the potatoes and the meaty texture of the mushrooms. Our extra virgin olive oil flavoured with rosemary from Oleificio Fratelli Vieste adds an aromatic dimension that enhances the woody scents of the cardoncelli, creating a perfect marriage of ingredients.

The two-stage cooking technique, first covered to allow the ingredients to cook evenly, then uncovered to form the gratin, guarantees a perfect result: soft potatoes inside, juicy mushrooms, and a crispy, golden surface that invites tasting.

This dish represents the essence of autumn cuisine: substantial, fragrant, and capable of warming body and soul on cooler days. Perfect as a main course for Sunday lunches or as a rich side dish for roasted meats, Baked Cardoncello Mushrooms are an authentic way to celebrate the gifts of the season.

Preparation time: 20 minutes
Cooking time: 50 minutes
Difficulty: Easy
Servings: 4 people (side dish) / 2-3 people (main course)

INGREDIENTS

500 g cardoncello mushrooms
600 g potatoes
150 g stale bread
1 bunch parsley
2 cloves garlic
40 g grated Pecorino cheese
extra virgin olive oil flavoured with rosemary Oleificio Fratelli Vieste
salt
Salted ricotta q.s.

PREPARATION

Clean the mushrooms well by rubbing them with a damp cloth and removing any remaining soil with a small knife.

Peel the potatoes, cut them into wedges, and leave them in cold water.

Prepare the breading by blending the stale bread, parsley, and garlic in a food processor until fine. Add the grated Pecorino cheese, a few tablespoons of oil, and mix. Season with salt and pepper.

Grease the baking dish and sprinkle with some of the prepared breading. Arrange a layer of potatoes, alternating with the mushrooms placed with the caps facing down. Cover with the remaining breading.

Drizzle with oil and bake in a preheated oven at 200°C for about 30 minutes, covering the dish with aluminum foil. Remove the foil after 30 minutes and continue baking for another 20 minutes or until the potatoes are soft and a golden crust has formed. Serve hot.