Recipe information
Yield
serves 4
Ingredients
10 ounces oyster or cremini mushrooms, trimmed (halved if using cremini)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound small red potatoes, scrubbed and quartered
1/4 cup packed fresh flat-leaf parsley leaves
2 to 3 teaspoons sherry or red-wine vinegar
2 tablespoons capers, rinsed (optional)
Preparation
Step 1
Preheat oven to 450°F, 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 remaining tablespoon oil; season with salt and pepper.
Step 2
Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets from top to bottom and front to back halfway through. Transfer to a bowl and toss with parsley, vinegar to taste, and capers, if desired. Serve warm.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 160
Step 5
Fat: 7.4g (1g Saturated Fat)
Step 6
Protein: 4.9g
Step 7
Carbohydrates: 19.1g
Step 8
Fiber: 3.6g
