New potato, mustard green and wild mushroom s

2 servings

Ingredients

Quantity Ingredient
Typed by Manny Rothstein
2 mediums Red new potatoes, quartered
2 tablespoons (1/4 stick) butter
4 ounces Fresh oyster or shiitake mushrooms, halved lengthwise, shiitake stemmed *
Salt and ground pepper
2 cups (tightly packed) shredded mustard greens or escarole

Directions

* Of unavailable, 4 dried shiitake mushrooms can be substituted. Soak in warm water to cover 30 minutes. Drain and squeeze dry. Stem; half lengthwise.

Steam potatoes until just tender. Cool potatoes and slice.

Melt butter in heavy large skillet over medium-high heat. Add potatoes and mushrooms. Season with salt and pepper. Stir until mushrooms soften and potatoes are heated through, about 2 minutes.

Add greens and stir until wilted, 1 minute. Serve immediately.

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for March. Submitted By MANNY ROTHSTEIN On 06-15-95

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