Portobello stems with potatoes and garlic

4 servings

Ingredients

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

Directions

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 butter and oil in a large saute pan. Heat over medium heat, 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

ISBN 1-885183-07-0

pg 28

Submitted By DIANE LAZARUS On 11-19-95

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