Instructions:

Yield: 4 servings

2 lg Russet potatoes, peeled
4 tbsp Vegetable oil
1 sm Onion(s), finely chopped
2 ea Garlic clove(s)
Finely chopped
Cleaned stems from
4 lg Fresh portobellos
Sliced in 1/2" rounds
Spanish paprika
Salt
1 tbsp Parsley, chopped

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.