1 cup water
1 pound potatoes, peeled and cut into wedges
2 tablespoons olive oil
2 pounds russet potatoes
2 tablespoons white wine
1 (10 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
2 cups fresh mushrooms, sliced
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium-high heat, bring water to a boil. Stir in potatoes and cook 10 minutes, until tender. Drain potatoes, reserving liquid.
Heat oil in a large skillet over medium heat. Stir in potatoes and cook 3 minutes, until golden brown. Stir in the wine.
Pour potato mixture into a medium saucepan. Boil 10 minutes, or until potatoes are tender. Combine mushrooms and garlic. Cover pot and simmer until mushrooms are tender.
Pour the boiling water mixture into the potato mixture, and stir together. Pour the mixture over the potatoes in the oven.
Bake in preheated oven for 25 minutes, or until tender. Serve with mushroom gravy, and potato salad.