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Bon Appetit!
Dressing roasted potatoes and mushrooms immediately with a warm dressing, a technique common in France, allows the vegetables to absorb more flavour.
2 lb.
small red skinned potatoes, quartered
1 Kg
1/3 cup
olive oil
75 mL
1 lb.
fresh small Mushrooms, halved
500 g
1/4 cup
red wine vinegar
50 mL
1 1/2 tbsp
grainy mustard
22 mL
1
clove garlic, minced
1 tbsp
minced fresh rosemary
15 mL
3/4 tsp
salt
3 mL
1/2 tsp
pepper
2 mL
1/2 cup
coursely chopped Italian parsley
125 mL
Place the potatoes in single layer on a large baking pan and toss with 1 tbsp/15 mL oil. Bake in 400º(200ºC) oven for 25-30 minutes, or until golden brown, and just tender, stirring once. Meanwhile heat 2 tbsp(25 mL) oil in a large frying pan over medium-high heat. Add the mushrooms and sauté for 4-5 minutes or until golden brown. Turn off and set aside. In a small bowl or measuring cup, combine the remaining 3 tbsp (45 mL) oil, vinegar, mustard, garlic, rosemary, salt and pepper; whisk well to combine. When potatoes are done, place in large heatproof serving bowl. Pour the dressing over mushrooms in the frying pan and heat, stirring occasionally, over medium heat for 1-2 minutes or until hot. Spoon over potatoes and add parsley. Toss well to combine. Serve warm or at room temperature. Makes 6 servings
Variations: Substitute Yukon gold potatoes for small red potatoes and cut in eighths and quartered cremini mushrooms for halved petite mushrooms. Substitute 2 tsp (10 mL) minced fresh sage for rosemary.
Nutritional Information: Per Serving Calories: 238 Sodium: 350 mg Protein : 4.4 g Fat: 12.8 g Carbohydrates: 28.2 g Dietary Fibre: 4.0 g
Recipe adapted from the Australian Mushroom Growers' Association.
