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Roasted Mushroom and Potato Salad


This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009


  • 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


  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.

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