Instructions: Soak dried mushrooms in a bowl of hot water for 30 minutes. Drain, reserving liquid that has been strained through cheesecloth or filter paper. Simmer re-hydrated mushrooms in strained soaking liquid until liquid has evaporated.

Toss with fresh mushrooms, potatoes, garlic, basil, and salt and pepper.

Preheat oven to 350 degrees. Oil an ovenproof dish that will hold potatoes and mushrooms in a layer no more than about 1 1/2 inches deep. Spread vegetable mixture evenly in dish. Bake for about 45 minutes, until potatoes are tender, turning ingredients over about halfway through cooking. Leave to stand for a couple of minutes before serving.

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