Boistfort Valley Farm
Community Supported Recipe Box

Roasted Mushroom and Potato Salad

ingredients

  • 1/2 lb. oyster mushrooms, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound potatoes, quartered
  • 2 to 3 teaspoons sherry or red-wine vinegar
  • 2 tablespoons capers (optional), rinsed

procedure

dish: salad
season: spring

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 vinegar, and capers, if desired.

Martha Stewart

BoistfortValleyFarm.com/recipes