Serving size: 4
* 1 lbs potatoes, a small variety like russian banana or german butterball potatoes, peeled and sliced into 1/4” half moons
* 1/4 cup italian parsley, leaves chopped
* 2 tsp thyme
* 1 bay leaf
* 2 cloves garlic, lightly crushed
* 2 cloves garlic, smashed to paste
* 8 oz yellow onion, fine dice
* 1/4 cup extra virgin olive oil
* 1 lb mix of wild mushrooms, cleaned and cut into medium-sized pieces
* 1-1/2 tbs cider vinegar
* 1 head escarole, leaves removed from core, washed and sliced into wide strips sour cream
* Italian parsley, chopped for garnish
* Place the sliced potatoes in a large pot and add enough cold water to just cover the potatoes. Add the parsley, thyme, crushed garlic cloves, bay leaf and salt. Cook very slowly at a gentle simmer (never allow to boil) until the potatoes are tender. Remove the potatoes from the water and reserve potato water for making the stew (it will act as the natural thickening agent).
* In a heavy bottomed saucepan, warm the extra virgin olive oil over medium-low heat and cook the onion and smashed garlic, stirring frequently until the onions are soft and translucent. • Add the mushrooms, largest or longest cooking ones first, the smallest or most delicate ones last. Cook until each batch is cooked through, but retain their shape and their juices have evaporated from the pan. Season the mushroom mixture well with salt and freshly ground black pepper.
* Add enough of the potato water to cover mushroom mixture, add cooked potatoes and bring to a gentle simmer. Cook for 8 - 10 minutes until flavors start to meld and the the water thickens a bit. Add the cider vinegar a tablespoon at a time to taste.
* Add the escarole and simmer for additional 2 - 5 minutes until the escarole is wilted.
* Gently ladle the stew into large bowls and top with a generous dollop of sour cream, a good sprinkle of chopped parsley and a drizzle of extra virgin olive oil.