Home Fries with Wild MushroomsSteve Cohen
Scrambled eggs are a nice idea to round out the main course for this side dish.
Recipe information
Yield
Serves 6
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
Preparation
Step 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.)
Step 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.
Step 3
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms; sauté until golden, 6 minutes.
Step 4
Add mushrooms and parsley to potatoes; toss to combine. Season with salt and pepper.
