Roasted Potatoes with Crimini and Porcini Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor. Ingredients:
nonstick vegetable oil spray |
2 1/2 pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges |
5 tablespoons extra-virgin olive oil |
1 pound crimini mushrooms, halved if large |
1/2 ounce dried porcini mushrooms,* ground to powder in blender |
3 tablespoons chopped fresh italian parsley |
Directions:
1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.
2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)
3. Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.
4. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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