Roasted Mushroom and Potato Salad
Melanie
ingredients
- 1 package (10.5 oz) oyster or cremini mushrooms, trimmed
- 2 Tb EVOO
- coarse salt and ground black pepper
- 1 lb red new potatoes, quartered
- 1/4 cup packed fresh parsley leaves
- 2 to 3 tsp sherry or red wine vinegar
- 2 tb capers
directions
- 1
Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 Tb oil; season with salt and pepper.
- 2
On another rimmed baking sheet, toss potatoes with 1 tb oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through.
- 3
Transfer to a bowl and toss with parsley, vinegar, and capers.
Source: Melanie
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