Servings: 4 - 6
To make the deep flavors of this dish even more complex and delicious, add some dried porcini: soak about 1/3 cup dried porcini in hot water to cover; when soft, chop the porcini and add them to the fresh mushrooms after they’re cooked. Use about 1/2 cup of the soaking liquid in place of 1/2 cup of the stock (be careful not to include any grit that has accumulated on the bottom of the bowl).
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Pile the potatoes loosely on the filling for a more appealing, fluffy look.
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