Home Fries with Wild Mushrooms

• 3 pounds medium-size white or Yukon Gold potatoes, peeled, cut into 1-inch cubes
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra-virgin olive oil
• 6 ounces fresh shiitake mushrooms, stemmed, large mushrooms quartered
• 6 ounces fresh oyster mushrooms, large mushrooms quartered
• 1/4 cup minced fresh parsley

Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes. Cool. (Can be made 1 day ahead. Cover; chill.)

Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add potatoes; sauté until golden, turning occasionally and adding 1 tablespoon butter halfway through cooking, about 18 minutes.

Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms; sauté until golden, 6 minutes.

Add mushrooms and parsley to potatoes; toss to combine. Season with salt and pepper.