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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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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

printable recipe
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


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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