Portobello Stems With Potatoes & Garlic Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Russet potatoes, peeled
4 tbsp: Vegetable oil,
1 small: Onion, (s), finely chopped
2 each: Garlic clove, s
Finely chopped,
Cleaned stems from,
4 large: Fresh portobellos,
Sliced in 1/2" rounds,
Spanish paprika,
Salt,
1 tbsp: Parsley, chopped
Directions:
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 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 Cooks Book of Mushrooms" by Jack Czarnecki
Source from luhu.jp
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 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 Cooks Book of Mushrooms" by Jack Czarnecki
Source from luhu.jp