4 small yellow potatoes, peel and cut into 1/4 inch thickness
1/2 cup chicken stock
2 garlic cloves, chopped roughly
1 small onion, sliced
1 cup oyster mushroom, clean and sliced
2 sprigs rosemary
2 Tbsp white wine
salt and pepper
Preheat oven 350 degrees F.
Heat about 4 tablespoon oil in an ovenproof saute pan and saute garlic until slightly brown. Add onions and cook until caramelized.
Then add the potatoes and combine well to coat the oil to the sliced potatoes. Add a sprig of rosemary and place the saute pan in the oven and cook for about 15 minutes.
Meanwhile, saute the mushrooms in a little olive oil and a pinch of salt. Set aside.
After 15 minutes remove potatoes from the oven and add white wine and return to the oven for another 3 minutes.
Remove the saute pan from the oven and add the chicken stock and cook the potatoes until soft and the liquid has evaporated. Sprinkle the mushrooms on top of the potatoes and cook for another 5 minutes.
Remove from the oven, sprinkle with a little salt and pepper and the sprig of rosemary. Serve hot.