Discovered through an impromptu conversation about food, someone told be about the Russian potato dish that is basically a comfort food closely associated with many if not all homes of the region who are blessed with mini woods and forests. They would go every fall mushroom picking, and besides pickling their natural harvest (mushrooms just pop up, they are not planted), they would make this saute. I most certainly would too, and probably on a near-daily basis at that. Like all simple things done right, the outcome is way beyond the sum of its parts. Unfortunately, the only consistent access I have to mushroom is in the form of button mushroom, but that went pretty well. If you have access to chanterelles or other wood mushrooms, opt for that instead.
3-4 Tbsp oil
1 large onion, sliced
2 cups sliced mushroom
4 medium potatoes
1 tsp salt and pepper
1/2 cup boiling water
2 Tbsp butter
Saute the thinly sliced onion until soft; add the sliced mushroom and saute until most of the water is dried up.
Meanwhile, peel the potato and sliced into sticks; add them to the mushroom mixture, ass the salt and pepper, saute to coat, and add the water. Immediately cover the pan and reduce heat to medium. Allow to simmer 10-15 minutes until potato is cooked through and tender.
Uncover the pan, add the butter, and cook 5 minutes more to allow it to crisp and brown at the bottom. Can be served with chopped fresh dill for an extra-authentic Russian touch.