Wild Mushroom Hash

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1  medium leek, sliced
3  tablespoons butter
2  medium potatoes, scrubbed and cut into 1/4-inch cubes 
1  pound mixed wild mushrooms (portobello, cremini, shiitake, hedgehog, chanterelle, oyster), cleaned and sliced (5 cups)
2  tablespoons snipped fresh Italian parsley
2  teaspoons snipped fresh tarragon
1/4  teaspoon salt
1/4  teaspoon pepper
   Fresh Italian parsley
1. In a large skillet cook the leek in 2 tablespoons of the butter over medium heat for 2 minutes. Add the potatoes. Reduce heat to medium-low. Cook and stir for 8 to 10 minutes or until potatoes are tender, crisp, and golden. Remove potato mixture from skillet to a medium bowl; set aside. 

2. In the same skillet heat the remaining butter over medium heat. Add the mushrooms. Cook and stir for 5 to 6 minutes or until tender and liquid evaporates. Stir in the 2 tablespoons parsley, tarragon, salt, and pepper until combined. Stir in potato mixture and heat through. Transfer to a serving dish. Sprinkle with additional parsley. Makes 4 servings.

Source:  Better Homes & Gardens
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