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