Rosemary Potatoes with caramelized shallots and mushrooms

Makes 8-10

Gail

ingredients

2 T margarine
5-7 shallots, sliced into rings
7-10 cremini mushrooms, sliced
1 T red wine
2 lbs baby red potatoes, as small as possible, can also be mixed with same size white skinned potatoes, unpeeled
3 T olive oil, plush extra for brushing
1 t dried rosemary
2 t garlic powder
kosher salt, pepper

1
1. Preheat oven to 40o. In a skillet, melt the margarine over med-high heat. Add the shallots and mushrooms; sauté for 5 minutes. Add the wine and sauté for 5 minutes longer or until the shallots and mushrooms are soft and golden. Remove from heat.
2
2. scrub potatoes and place them in a baking pan. Brush with olive oil. Sprinkle with the rosemary, garlic powder, salt, pepper. Toss the shallots and mushrooms into the potatoes and mix. Drizzle with the 3 T olive oil
3
3. roast uncovered, stirring occasionally, for 1-1/2 hrs or until potatoes are soft when tested with a knife. If potatoes are larger they will take longer to cook.

Source: Gail