Roasted Mushroom and Potato Salad10.5 oz. oyster or cremini mushrooms, trimmed
2 T. OLIVE MILL Porcini Oil
Salt and pepper
1 lb. red new potatoes, quartered
¼ cup fresh parsley leaves
2-3 t. OLIVE MILL Red Wine Vinegar
2 T. capers
2 T. OLIVE MILL Porcini Oil
Salt and pepper
1 lb. red new potatoes, quartered
¼ cup fresh parsley leaves
2-3 t. OLIVE MILL Red Wine Vinegar
2 T. capers
Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with oil, season with salt and pepper. On another rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes. Transfer to a bowl and toss with parsley, vinegar and capers.
