Mad Mushroom Stew

• 2 tablespoons olive oil
• 8 ounces (3 cups) cremini mushrooms
• 8 ounces (3 cups) shiitake mushrooms
• 1 pound (6 cups) domestic mushrooms
• 1/4 cup dried porcini mushrooms
• 1 cup red potatoes, skin on, washed, diced into 1/2-inch cubes
• 1 cup golden-fleshed potatoes, skin on, washed, diced into 1/2-inch cubes
• 1 cup Yukon Gold potatoes, skin on, washed, diced into 1/2-inch cubes
• 1 cup of parsnips, peeled, diced into 1/2-inch cubes
• 1 tablespoon parsley, stems removed and chopped coarse
• 1 tablespoon rosemary, stems removed and chopped coarse
• 1 tablespoon sage, stems removed and chopped coarse
• 1 tablespoon thyme, stems removed and chopped coarse
• 1 cup vegetable stock
• 2 tablespoons grated Parmesan
• 1 1/2 teaspoons salt, or to taste

1. Heat a saute pan over high heat.
2. Add the olive oil and saute all the mushrooms together.
3. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.
4. When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock.
5. Bring to a boil, then lower heat to simmer.
6. Cover.
7. Potatoes will take 10 to 15 minutes to cook.
8. If too much stock evaporates during cooking, add more as needed.
9. Place in a bowl or crock and sprinkle with Parmesan.
10. Serve immediately.

olive oil, cremini mushrooms, shiitake mushrooms, mushrooms, porcini mushrooms, red potatoes, goldenfleshed potatoes, potatoes, parsnips, parsley, rosemary, sage, thyme, vegetable stock, parmesan, salt

Taken from cooking.nytimes.com/recipes/1015461 (may not work)