How to make Sautéed Potatoes and Porcini Mushrooms

• Let’s start preparing the Sautéed Potatoes and Porcini Mushrooms. Clean the porcini mushrooms by removing the bottom part of the stem with a small knife and scrape off any soil. If you are lucky enough to have clean mushrooms, just wipe them with a slightly damp cotton cloth to remove any remaining soil.

• If the mushroom is very dirty, rinse it under running water and dry it with kitchen paper. Mushrooms should never be immersed in water because they act like sponges and quickly absorb water.

• Once cleaned, you can slice them or separate the cap from the stem and cut them thinly or into cubes.

• Now peel the potatoes and slice them to about 4/5 mm (about 3/16 inch) thick and soak them in cold water for a few minutes. Clean the garlic and rosemary.

• Pour 4 tablespoons of extra virgin olive oil into a pan, add a clove of garlic cut in half and the sprig of rosemary. Let it flavor for a couple of minutes, then add the potatoes that you have drained with a colander.

• Let them brown for about 10 minutes, then add half a cup of water and continue cooking for another 5 minutes. Now remove the rosemary sprig and the garlic clove, add the porcini mushrooms in pieces, season with salt, and add a chopped mixture of parsley and a garlic clove. Continue cooking for 10 minutes, mixing the mushrooms with the potatoes, and serve the Sautéed Potatoes and Porcini Mushrooms hot.