Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Russet potatoes, peeled Cleaned stems from
2 tb Butter 4 lg Fresh portobellos
2 tb Vegetable oil Sliced in 1/2" rounds
More as needed Spanish paprika
1 sm Onion(s), finely chopped Salt
2 Garlic clove(s) 1 tb Parsley, chopped
Finely 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.

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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