Title: Portobello Stems with Potatoes and Garlic
Categories: Vegetable
Yield: 4 Servings

2	lg	Russet potatoes, peeled
2	tb	Butter
2	tb	Vegetable oil
		More as needed
1	sm	Onion(s), finely chopped
2		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.

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

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