Roasted Mushroom and Potato Salad

By BClover

serves 4
160 cal, 7.4 g fat, 4.9 g protein, 19.1 g carb, 3.6 g fiber

Ingredients

• 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 pound red new potatoes, quartered
• 1/4 cup packed fresh parsley leaves
• 2 to 3 teaspoons sherry or red-wine vinegar
• 2 tablespoons capers (optional), rinsed

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

Directions

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 and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.

directions