Portobello stems with potatoes & garlic

Yield: 4 Servings

Measure Ingredient
2 larges Russet potatoes, peeled
4 tablespoons Vegetable oil
1 small Onion(s), finely chopped
2 eaches Garlic clove(s)
\N \N Finely chopped
\N \N Cleaned stems from
4 larges Fresh portobellos
\N \N Sliced in 1/2\" rounds
\N \N Spanish paprika
\N \N Salt
1 tablespoon Parsley, chopped

Slice the potatoes into ⅛-to-¼-inch-thick round. Then slice the rounds again into matchstick-size pieces, ⅛-¼-inch-wide and about 2-3 inches long. Keep covered with cold water until ready to use.

Place the oil in a large saute pan. Heat over medium heat, and then add the potatoes. Fry the potatoes until they begin to brown, about 4 min. Add the onion and garlic and continue to fry until the potatoes begin to soften, about 5 min more. Add the mushroom stems and continue to fry, adding more oil if the mixture is too dry. When the mushrooms begin to go limp, in about 3 min, add the paprika and salt to taste. Sprinkle parsley on top and serve.

"A Cook's Book of Mushrooms" by Jack Czarnecki

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