ROASTED MUSHROOM AND POTATO SALAD

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Roasted Mushroom and Potato Salad image

This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound red new potatoes, quartered
1/4 cup packed fresh parsley leaves
2 to 3 teaspoons sherry or red-wine vinegar
2 tablespoons capers (optional), rinsed

Steps:

  • 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 with parsley, vinegar, and capers, if desired.

Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g

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