Time: 1 ora e 40 minuti
Difficulty: Facile

A unique dish, rich and tasty ideal for these cold that have now reached all of Italy. A mess that also allows us to recycle any stale bread.
The taste of mushrooms will make this dish really delicious. Here I used Champignon because they are very common and easy to find, with a delicate taste and divine pairing with bacon.

Ownership:
Mushrooms do not belong to any basic food group. They have a modest content in vitamin D and zinc, are low in calories and can be eaten raw or cooked, in various recipes of appetizers, first courses, main courses and side dishes. Although mushrooms are very common on the table, they can have some contraindications as, like all fungi they produce toxins and in particular situations, it is advisable to avoid them or reduce them considerably. The number of warnings increases if mushrooms are harvested in the wild rather than coming from official farms.

Historical outline of the project:
The cultivation of the mushrooms was already known in the first century A.D. Their cultivation was already in the caves, but the actual cultivation began in 1650 in the surroundings of Paris, with the discovery that a good horse manure mixed with the residue of crops of various vegetables could give rise to good mushrooms. Funghiculture in Italy was born only in 1913, near Vicenza, in artificial caves.

Notes:
In Italy the term champignon is used as a synonym of grasshopper. In reality, even if almost no one is aware of this distinction, as we have already specified, the champignon would be a particular species of the genus Agaricus. However, there are similar species, but not edible or even toxic (such as A. xanthoderm). Moreover, in nature we can find also "apparently" similar but very poisonous fungi (like the Genus Amanita).

Per 500g of whole loaf:
220 g Special Bread and pizza Molino dalla Giovanna without lactose
30 g Whole buckwheat flour
200 g water  
12 g fresh yeast
20 g extra virgin olive oil
4 g of salt up
Ingredients for 6 people:
300 g of new potatoes
250 g of mushrooms
50 ml dry white wine
1 clove of garlic
150 g gluten-free sliced bacon
3 eggs
50 g butter
100 g grated Parmesan cheese
3 dl fresh cream
1 small sprig of parsley
extra virgin olive oil
salt up
black pepper in grains

Time: 1 hour and 30 minutes + rest time
Difficulty level: easy


Procedure:
First, begin to prepare the bread, then mix the mix and the buckwheat flour in a bowl, dissolve the crumbled yeast with your fingers in the water and mix with a whisk or the tines of a fork, pour little by little to the mix.
Knead vigorously, until you get a homogeneous mixture, then add the oil and salt, and incorporate them into the dough.
Create a ball, molding it with a dusted mixture, place in a bowl, wet the surface with a little water and let rise for 2 hours at room temperature.
After this time, transfer the dough on a baking sheet lined with parchment paper, dust the surface with a little mixture and brush with oil, Cut the dough into slices and bake in the hot oven at 230 º C for about 10 minutes and 180 º C. for the next 30 minutes. Remove from the oven and let stand for 1 hour. before cutting into slices.
Cut some slices of bread and toast in the hot oven at 200 º C for 10 minutes, then bake and set aside.
Peel the potatoes, wash and slice them very thinly, place in a bowl with water and let them rest until the moment of use, changing the water occasionally.
Clean the mushrooms from the ground, rinse thoroughly and cut into thin slices. Peel the garlic, crush it and brown for a few seconds in a pan with 2 tablespoons of oil; then add the mushrooms and cook until the liquid is withdrawn. Sprinkle with wine, let it evaporate over high heat, then remove from heat. Cut the bacon into strips and cook in a non-stick pan for 1-2 minutes, without any seasoning; set aside.
Shell the eggs in a bowl with the cream, the Parmesan cheese and chopped parsley and pass it all to the mixer to mix well, then add the bacon and keep in the refrigerator until use.
Line with My whole slices the edges of a circular baking pan, buttered, diameter 22 cm and sprinkle with the remaining melted butter, then cover with 1/3 of the potatoes, creating a first layer, and flavor with a pinch of salt and a ground pepper. Spread over the mushrooms and 1/3 of the egg mixture, then place other potatoes and continue with half of the remaining mixture of eggs and cream; cover with the remaining potatoes and egg mixture and cook in the hot oven at 180 º C for 45 minutes. Turn off the oven and let the pie rest inside for another 20 minutes.
Bake and serve.