Mushrooms with Potatoes and Sage.

A great little dish that makes a great starter or good side for meat. It is even better if you can get ceps or other similar mushrooms.
First boil your potatoes in salted water then leave to cool.
When cool enough to handle slice into reasonably thick slices.
In a frying pan heat a gulg of good oil and add your sliced potatoes with some shredded sage (reserve a hand full of sage leaves), and fry for a few minutes.
Then add your sliced mushrooms and season.
Cook the mushrooms for a few minutes then add a little more oil if needed.
Just before the mushrooms and potatoes are ready clear a little space in the pan and fry the reserved sage leaves whole in a little more oil.
When the leaves are crispy serve.

Salad Armenienne. (Mushroom Salad)

A really surprisingly nice french salad lifted from an Elizabeth David book.
Fry sliced mushrooms with a few slithers of garlic and bacon cut into small pieces.
Add a small glass of red wine boil for a minute then reduce the heat and simmer for another two or three.
Take off the heat, stir in chopped parsley and leave to cool, but do not refrigerate as really cold will kill the flavours.
Dress chopped celery and red pepper in a good oil, seasoning and some white wine or tarragon vinegar and spoon the mushroom mixture on top before serving.