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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Vegetable 4 Servings

INGREDIENTS

3 md Russet potatoes, or
Idaho potatoes, cut in 1" pieces
4 tb Extra virgin olive oil, divided
Salt and pepper
1/4 lb Shiitake mushrooms (discard stems), 1" pieces
1/4 c Chopped fresh parsley, flatleaf
2 ts Fresh thyme leaves
1 Clove garlic, or more, minced
1 tb Raspberry vinegar, optional

INSTRUCTIONS

Prep 20 | Cook 40 - 45 | Serve 4 | 256 cals; 13.9 g fat (45.5% cff)
Preheat oven 400F. Combine potatoes, 3 Tablespoons of oil, salt and pepper
in a bowl; toss to coat. Spread in a single layer on a nonstick baking
sheet. Add mushrooms to bowl. Add remaining tablespoon oil and a little
more salt and pepper; toss to coat. Set aside. Roast potatoes until golden
and crisp on one side; about 25 min. Turn with care and add mushrooms. Stir
to combine. Bake until mushrooms are tender and potatoes are crisp, 15 to
20 minutes. Chop parsley, thyme, garlic together. Sprinkle over the
potatoes and mushroom and toss to blend. Drizzle with a fruity vinegar of
choice (optional). Toss and serve. Vary: Cilantro or a combination of
parsley and cilantro. Jalapeno jelly instead of optional vinegar. Pinch of
red pepper flakes. Double the garlic. Instead of thyme, try rosemary, or
oregano, or chives. Tip: No need to peel thin-skinned potatoes. Scrub well.
Serve as side with meat or serve as part of a vegan meal.
For McRecipe Thu, 3 Ap 97 (phannema@wizard.ucr.edu)
Recipe by: Marie Simmons (1996) Fresh & Fast [Chapters 1-881527-95-6]
Posted to MC-Recipe Digest V1 #552 by PATh <phannema@wizard.ucr.edu> on Apr
05, 1997

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