No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Roasted Mushroom and Potato Salad

  • prep: 10 mins
    total time: 30 mins
  • servings: 4

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

Directions

  1. Step 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 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.

Source
Everyday Food, October 2009