Roasted Mushroom and Potato Salad

Ingredients

  • 2 tablespoons capers (optional), rinsed
  • 2 to 3 teaspoons sherry or red-wine vinegar
  • ¼ cup packed fresh parsley leaves
  • 1 pound red new potatoes, quartered
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned an...

View full recipe at SpringPad

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