| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. M Posted to EAT-L Digest 12 Aug 96 Date: Tue, 13 Aug 1996 06:13:05 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Entered by Erika on Jan. 19, 1996 in Shropshire.
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