|
Roasted Potatoes with Shiitake Mushrooms – This is a good side dish with beef, lamb or chicken. Because shiitake have such a meaty quality, and earthy flavor, I also like this dish as part of an all vegetable meal. From the book Fresh & Fast.
- 3 medium russet or Idaho potatoes, scrubbed (peeled or unpeeled) cut into 1-inch chunks
- 4
 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 pound large shiitake mushrooms, stems discarded, caps cut into 1 inch pieces
- 1/4 cup finely chopped Italian parsley
- 2 teaspoons fresh thyme leaves or one half teaspoon dried thyme
- 1 garlic clove, crushed through a press
- 1 tablespoon mild fruit flavored red wine vinegar, optional
1. Preheat oven to 400˚F. Combine the potatoes, 3 tablespoons of the oil, salt and pepper in a bowl; toss to coat. Spread in a single layer on a nonstick baking sheet.
2. Add the mushrooms to the bowl. Add the remaining 1 tablespoon and a pinch more salt and pepper; Toss to coat and set aside.
3. Roast the potatoes until they are golden and crisp on one side, about 25 minutes. Carefully turn with a spatula, add the mushrooms and stir to combine. Bake until the mushrooms are tender and the potatoes are crisp, 15 to 20 minutes more
4. Chop the parsley, thyme and garlic together. Sprinkle over the potatoes and mushrooms and toss to blend. Drizzle with the vinegar, if using; toss and serve.
Preparation time: 20 minutes
Cooking time 40 to 50 minutes
Serves: 4
Copyright © 2003 by Marie Simmons. All rights reserved
|
