Mushrooms with Potatoes & Herbs

3 T. finely chopped parsley, divided
2 T. finely chopped marjoram, divided
1/3 c. extra-virgin olive oil, divided
2 cloves garlic, finely chopped, divided
1 lb. potatoes, peeled and cut into small chunks
1 lb. wild mushrooms, thinly sliced
12 oz. button mushrooms, thinly sliced
Salt and freshly ground black pepper

Saute 1 T. of the parsley and 1 T. of the marjoram in 3 T. of oil in a large frying pan over medium heat for 1 minute. Add the potatoes and 1 clove of garlic. Saute until the potatoes are almost tender, 5-10 minutes.

Heat the remaining oil in a large frying pan over medium heat. Add 1 T. parsley and the remaining marjoram; saute for 1 minute. Add the wild mushrooms and the remaining garlic and saute for 2 minutes.

Add the button mushrooms to the pan with the potatoes. Saute until the mushrooms and potatoes are tender, 5-7 minutes.

Combine the two mixtures and season with salt and pepper. Sprinkle with the remaining parsley. Serve hot.

Serve 4-6.

Adapted from Simply Delicious Vegetarian, p. 152.