Makes 6 servings.
• 1½ oz. dried wild mushrooms
• 5 Tbs. butter
• ⅔ cup chopped onion
• 1 clove garlic, minced
• 2½ lbs. russet potatoes
• 1¾ cups dry white wine
• 1 tsp. salt, and more to taste
• ½ lb. fresh mushrooms
• ¼ tsp. dried dill weed
• ¼ tsp. dried whole thyme
• 4 Tbs. chopped fresh parsley
• fresh-ground black pepper
1. Put the dried mushrooms in a bowl and pour over them enough hot water to fully cover them. Let them soak for about 1 hour, or longer if you have the time, then drain them, reserving the liquid. Wash the mushrooms very carefully, cut them in wide strips, and put them aside. Strain the liquid through several layers of cheesecloth or through a paper filter, and simmer it in a small pot until it is reduced to 1 cup.
2. Melt 3 tablespoons of the butter in a large pot and sauté the chopped onions and minced garlic in it until they begin to show color. Peel the potatoes, cut them in 1-inch cubes, and add them to the onions and garlic. Pour in the white wine, add the salt, stir, and cover the pot.
3. Simmer on medium-low heat for 10 minutes, then add the soaked mushrooms and the reduced mushroom liquid, stir, and cover again. Continue simmering, stirring occasionally, for another 20 minutes. The potatoes should be completely tender.
4. Meanwhile, wash and slice the fresh mushrooms. Melt the remaining 2 tablespoons butter in a skillet, add the dill weed, thyme, chopped parsley, and the sliced mushrooms, and sauté them, stirring constantly, until the mushrooms are tender.
5. When the potatoes are cooked, add the sautéed, herbed mushrooms to the pot and simmer, uncovered, for a few more minutes, stirring often. Add fresh-ground black pepper to taste and more salt if needed. The liquid should be reduced to a thick, gravy-like sauce. Serve hot.
