Home Fries with Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Scrambled eggs are a nice idea to round out the main course for this side dish. Ingredients:
3 pounds medium-size white or yukon gold potatoes, peeled, cut into 1-inch cubes |
4 tablespoons (1/2 stick) butter |
1 tablespoon extra-virgin olive oil |
6 ounces fresh shiitake mushrooms, stemmed, large mushrooms quartered |
6 ounces fresh oyster mushrooms, large mushrooms quartered |
1/4 cup minced fresh parsley |
Directions:
1. Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes. Cool. (Can be made 1 day ahead. Cover; chill.)
2. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add potatoes; sauté until golden, turning occasionally and adding 1 tablespoon butter halfway through cooking, about 18 minutes.
3. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms; sauté until golden, 6 minutes.
4. Add mushrooms and parsley to potatoes; toss to combine. Season with salt and pepper.
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