1 packs (150gr) Ministry of Mushrooms Fresh Volvariella (Chopped)
1 pack (125gr) Ministry of Mushrooms Fresh Oyster Mushrooms (Diced)
1 ½ pounds potatoes, peeled and cut into to desired shape
4 tbsp butter
1 ½ tbsp extra-virgin olive oil
¼ cup minced fresh parsley
1 tsp paprika
*Salt, pepper and chili flakes to taste.
Cook the chopped potatoes in boiling salted water until tender, drain potatoes and cool. In a large skillet, melt 2 tbsp of butter and sauté the potatoes. Add more butter as the skillet dries. Keep doing so until the potatoes are golden and the butter is used up. Sprinkle the salt, pepper and paprika and set aside. Add the olive oil to the skillet and heat for 2 minutes. Add all mushrooms sauté until cooked and the smaller pieces start to get crispy. Add the potatoes and parsley to the mushrooms and stir fry together until well mixed. Season with salt and pepper.