 Oven Roasted Mushrooms and New Potatoes
Makes 4 servings (about 1-1/2 cups each)
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Ingredients
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1-1/2
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pounds new potatoes, scrubbed and cut into 1/2-inch chunks (about 4-1/2 cups)
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2
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tablespoons vegetable oil
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1
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pound fresh white mushrooms, halved or quartered if large (about 5 cups)
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1
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red bell pepper, cut into 1/2-inch chunks
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1
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teaspoon minced garlic
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1/2
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cup sliced green onions
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1
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teaspoon salt
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1/2
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teaspoon thyme leaves, crushed
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1/4
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teaspoon black pepper
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Preheat oven to 450°F. Toss potatoes with vegetable oil in 13x9x2-inch baking pan; bake uncovered, 10 minutes. Stir in mushrooms, bell pepper and garlic; bake uncovered, about 15 minutes until potatoes are almost tender. Stir in green onions, salt, thyme and black pepper; bake about 10 minutes longer or until vegetables are tender.
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© Mushroom Council
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Printed
from fbnr.com
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