Portobello stems with potatoes & garlic
Yield: 4 Servings
Ingredients:
- 2 lg Russet potatoes peeled
- 4 tb Vegetable oil
- 1 sm Onion(s) finely chopped
- 2 ea Garlic clove(s) Finely chopped Cleaned stems from
- 4 lg Fresh portobellos Sliced in 1/2" rounds Spanish paprika Salt
- 1 tb Parsley chopped Slice the potatoes into 1/8-to-1/4-inch-thick round. Then slice the rounds again into matchstick-size pieces
- 1/8-1/4-inch-wide and about
- 2-3 inches long. Keep covered with cold water until ready to use.
Instructions:
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
