Bruglioni (Mushrooms With Garlic & Potatoes)

Recipe by Carol Field

Tuscan sautéed dish of mushrooms, garlic and potatoes.

Ingredients

• 1/2 oz dried Porcini mushrooms

• 3/4 cups warms water

• 1/2 lb fresh Cremini mushrooms

• 1 1/2 tablespoons extra virgin olive oil

• 1 garlic clove, minced

• 1/2 lb potatoes, peeled, and cubed

• 1/2 tsp sea salt, and more to taste

• 1 Tbsp minced fresh parsley

Instructions:

Soak the dried porcini in the warm water for at least 30 minutes. Scoop them up (keep the water for use later in this recipe) and rinse them under cold water. Squeeze the porcini, letting any extra moisture fall back into the water in which they soaked. Rinse again, pat dry, and cut them in fine slices.

Wipe the fresh mushrooms with a damp paper towel or with a small damp brush to remove any dirt from their caps and stems. Cut in fine slices and set aside.

Warm the olive oil in a medium saute pan, preferably nonstick, over medium-low heat. Add the mushrooms, the drained porcini, the cubed potatoes, and 2 to 4 TBSP of the porcini soaking water — use more if your pan is not nonstick.

Cook over medium heat for 30 to 35 minutes, until the potatoes are tender when pierced by the tip of a knife. Keep an eye on them an if the mixture becomes dry, drizzle in 3 to 4 more tablespoons of porcini liquid.

Add the garlic and saute briefly until it is pale and lightly golden, no more than 2 minutes. Add salt, stir in the parsley, and cook another minute or two. Serve immediately.