This recipe for the Cooking Italy group was Sliced Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style, found on page 522 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.
The recipe itself is quite easy: peel and slice potatoes into quarter inch slices, slice mushrooms likewise, re-hydrate dried porcini mushrooms and cook in their liquid until liquid is absorbed, mince the garlic, chop fresh parsley, add salt & pepper, add olive oil, mix, place into baking dish, and bake.
I have to say that it does not look as fancy as I would have liked, but it tasted marvelous. The only thing I would change when I make it next time, is that I would use less oil. The taste of the potatoes and mushrooms together is really great, but the oil is a little too much, so I would decrease that by two-thirds next time for my family's personal taste. I like oil to be a subtle flavor, not a predominant one.
We all liked the potatoes and mushrooms cooked together like this, so will definitely make it again sometime.