Old-Fashioned Sheep Polypore Stir Fry
Preparation time : 10 min
Cooking time : 15 min
Servings : 4
Ingredients
400g potatoes, peeled and diced
540g fresh diced sheep polypores or hedgehog
300g onions, finely chopped
40g unsalted butter (3 tbsp)
13g parsley, chopped (about a dozen sprigs)
Salt and pepper, to taste
1 sunny side up egg for each plate (optional)
Preparation
Place the potatoes in cold salted water and bring to a boil for 5 minutes.
Sauté the mushrooms and onions in half of the butter until golden. Set aside.
Sauté the potatoes in the remaining butter until golden.
Add the mushrooms and onions; reheat everything together.
Stir in the parsley, salt, and pepper.
Serve.
This recipe is from the book Wild Mushroom Cookbook by Ingrid and Pelle Holmberg.
