1 pound fresh mushrooms, chopped
6 potatoes, peeled and cubed
2 tablespoons minced onion
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon ground black pepper
4 ounces grated Parmesan cheese
In a large stockpot, cook mushrooms, stirring, until browned, about 20 minutes.
Remove from pot with a slotted spoon and place mushrooms in a medium mixing bowl to cool. Drain and cool.
Remove wine from mushrooms and return to pot, stirring; cook over medium heat until almost brown. Stir in mushrooms, scraping with spoon. Reserve 1/4 cup for garnish breads. Serve warm. Garnish with Parmesan cheese if desired.