4 lg. potatoes, peeled, pared and cut into 1 inch cubes
1/2 lb. fresh mushrooms, sliced
1/4 c. oil
1/8 tsp. pepper
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. butter
1/2 tsp. salt
3/4 c. peas
2 tbsp. snipped parsley

Add potatoes to boiling salted water in 2 quart saucepan; reduce heat. Simmer uncovered 4 minutes; drain. Saute mushrooms in 2 tablespoons melted butter in small skillet over high heat until brown.

Saute potato cubes in oil in heavy 12 inch skillet until tender and brown. Season with salt and pepper. Add peas and cooked mushrooms with their pan juices and 2 tablespoons butter. Simmer over low heat until hot, 3-4 minutes. Stir in parsley and garlic.