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.