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boiled potatoes with morel mushrooms
2 pounds small potatoes (fingerling or baby creamers), peeled and halved
1/2 to 3/4 cup chicken broth
1/2 ounce dried mushrooms, preferrably morels
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon salt
freshly ground black pepper to taste

1. Soak the mushrooms 30 minutes in 1 cup of very hot water. Drain the mushrooms through a strainer lined with a double thickness of cheesecloth. (The liquid can be saved for later use in other recipes.) Wash the mushrooms under cold water, making sure to remove any sand or grit. Discard cheesecloth. If the mushrooms are in large pieces, chop them loosely.
2. Heat butter and oil in a large skillet. Add potatoes and stir-fry for about 5 minutes, until they began to brown lightly.
3. Drain off oil and butter and add mushrooms, salt and pepper.
4. Add 1/2 cup broth and stir lightly. Lower heat and cover partially. Cook until all liquid has evaporated, roughly 15-20 minutes.
5. Test potatoes with a fork or skewer. If not fully cooked through, add more broth and continue cooking another 5 minutes (try half mushroom broth, half chicken for more mushroom flavor.)
6. Serve hot.


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