Mushroom sauté ingredients:

1 Lb wild mushrooms (chanterelles, cêpes)*
2 Lb cultivated mushrooms (shiitakes, oysters)*
1 Lb white onion, chopped
1 Oz garlic, finely minced
¼ Lb butter

* Mushrooms must be thoroughly washed or soaked in water as many times as it takes to get rid of all grit. If necessary, slit them so the grit is easier to wash away!

Other ingredients:

8 Lb Yukon Gold potatoes, peeled and sliced ¼” thick
fresh marjoram (4 sprigs)
salt and pepper
1 Lb whole butter, cut into 1 - 2 oz chunks
warm water
garlic-parsley picada

Cook all mushroom sauté ingredients together on low-medium heat until the onions are very soft (but not brown). Add the sliced potatoes, marjoram, salt, pepper and butter, stir carefully until potatoes are well coated, then add water to barely cover. Simmer until potatoes are completely cooked, but not falling apart; the water should evaporate so that when potatoes are cooked they are still very moist. Sprinkle with a little picada and serve.