Title: Heidi's Potatoes with Portobellos
Categories: Vegetable
Yield: 4 Servings

3	md	(to 4) red new potatoes
5	tb	Olive oil
2	tb	Minced garlic
10	oz	Fresh spinach
		Salt
2	lg	Portobellos, cleaned
6	oz	Boursin cheese or
		Other herbed cream cheese

Preheat oven to 425 F.

Place potatoes in a pot of lightly salted water. Bring to a boil and cook until very tender when pierced with a fork, about 30 min.

While potatoes are cooking, place 3 tbs oil in a skillet over medium heat. Add 1 tbs garlic and saute for 1 min. Add spinach and stir until it begins to wilt. When spinach is fully wilted, add salt to taste. Spread sauteed spinach over the bottom of a 12-inch glass baking dish.

Remove stems from mushrooms and cut caps into 1/2-inch pieces. Slices stems into 1/2-inch-wide pieces. Add remaining oil and garlic to skillet and saute for 1 min. Add sliced mushroom stems and caps and saute over medium-high heat. Saute until most of the liquid has evaporated and the mushrooms have turned nearly black, about 4 min. Add salt to taste.

When potatoes are tender, remove them from the water and slice into 1/2-inch-thick pieces while still warm. Layer potatoes over spinach and lightly salt this layer.

Layer mushrooms over potatoes. Break up the cheese as much as possible scatter over mushrooms. Place the dish, uncovered, in the oven and bake for 20 min. Remove dish and spread the cheese carefully over the mushrooms with a spatula. This is not a melting cheese, so you must spread it when you remove it warm from the oven. Serve immediately.

A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 39

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