Preserving the Harvest
Preserving the Harvest
By Jade Greene This time of year is one of fleeting abundance, there are more zucchinis and tomatoes that I should rightfully consume, peaches softening too fast, and perfect...
Russian Roasted Potatoes with Mushrooms
Russian Roasted Potatoes with Mushrooms
Ingredients
- 1 1/2 lbs red or yellow potatoes (non-baking) cut into bite-size chunks
- 1 Tbsp + a little more extra-virgin olive oil
- 1 Lb mix of farmers’ market mushrooms (cremini, maitake, shiitake, oyster)
- 6 garlic cloves garlic, skins on
- 4 large shallots
- 1 sprig fresh rosemary - dried will work if fresh not available
- 1 sprig fresh thyme - dried will work if fresh not available
- Salt & pepper to taste
Instructions
Toss potatoes and olive oil and spread on a 2 x 9 x 13” roasting pan and roast uncovered in a 450º oven for 20 minutes. Stir in mushrooms, shallots and herbs and roast another 20 minutes or until everything is golden brown. Toss in a serving bowl and add salt and pepper to taste. Serve immediately.
Notes
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