Title: Portobello stems with potatoes and garlic
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
      2 lg Russet potatoes, peeled
      4 tb 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 tb 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.
  
  "A Cook's Book of Mushrooms" by Jack Czarnecki