Yield: 4 Servings
|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|
|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