I am too much my mother’s daughter to waste food, so when making stuffed mushrooms, I refuse to follow the recipe and discard the gills and stem after cleaning my mushrooms. Instead I chop them up and put them in a mesh strainer to rinse really well to make sure I remove any of the dirt that can get trapped in the gills. The reason people discard the gills is that they darken and discolor the foods that are cooked with them. However, a simple potato hash is not going to be harmed by a bit of discoloration from the gills.
Wash one potato and shred into fine strips, like hash browns. I use a mandoline, but you can also use a vegetable shredder. In a skillet, heat 2 TBSP of olive oil and add 2 TBSP of diced yellow onion. Crush and mince one garlic glove and add that. Toss in the chopped mushroom stems and gills from two portobello mushrooms and the shredded potatoes. Season with salt, pepper and paprika. Continue to heat, stirring occasionally until the potatoes are cooked. I like to let the potatoes crisp a bit, but that’s a personal taste preference. Many people think hash should not be crispy.
This has a lovely earthy flavor from the mushrooms augmented by the smokiness of the paprika. It’s not a beautiful dish, but it’s delicious and uses the often-wasted bits of portobellos. This makes one large serving or two regular servings.