Roasted Potatoes And Mushrooms With Melted Taleggi... |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A tasty mixture of cheese, potato's and mushrooms. Ingredients:
8 oz.assorted mushrooms thinly sliced (3 cups about) |
3 tbl evoo |
coarse salt and freshly ground pepper |
1/4 c. loosely packed sage, coarsely chopped |
4 garlic cloves halved lengthwise |
2 lbs small fingerling potatoes, scrubbed and sliced 1/4 inch thick lengthwise |
6 oz or so of taleggio cheese(rind removed) sliced ( any buttery not hard cheese) |
Directions:
1. Preheat oven to 400 degrees.
2. Toss mushrooms with 4 tsp oil and 1/2 tsp of salt (maybe more?) Season with pepper.
3. Toss with sage and garlic.
4. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender about 15 minutes.
5. Toss potatoes and remaining olive oil and 3/4 tsp of salt.
6. Season with pepper.
7. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer.
8. Roast, rotating pans halfway through (toss if browning to quickly) until a dark golden brown and crisp,35 - 40 minutes.
9. Preheat broiler with rack 6 inches from heat source.
10. Toss together mushrooms and potatoes and divide evenly between 2 5x7 oval baking dishes(Ididn't do this)
11. Top each with Taleggio, and broil until cheese melts and is pale golden, 2-3 min.
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