Portobello Stems With Potatoes And Garlic Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Russet potatoes, peeled
Cleaned stems from,
2 tbsp: Butter,
4 large: Fresh portobellos,
2 tbsp: Vegetable oil,
Sliced in 1/2" rounds,
More as needed,
Spanish paprika,
1 small: Onion, (s), finely chopped
Salt,
2: Garlic clove, s
1 tbsp: Parsley, chopped
Finely 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 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 Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 28
Submitted By DIANE LAZARUS On 11-19-95
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 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 Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 28
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp
Tags
Vegetables