Roasted new potatoes and mushrooms

Fox Den Food

 I am that gal that is furiously scrolling pinterest in the grocery store because I haven't pre-planned my meals.  I usually just go to the produce section and hover over what looks good until I find my divine inspiration. It goes something like this. . .

Innocent shopper - "umm, excuse me ma'am.  May I please squeeze by you and grab (enter needed item) real quick?"

Me - (can't look up. must keep searching. I think i've found one!) "oh, yeah, yeah." (move over tiny inch. still hovering over said item)  "BOOM! That's it!" (grab item, sheepishly look away at the folks I've startled and scram)

I am so sorry to all those innocent, prepared shoppers! I really should come more prepared. It's out of hand. 

On my last trip to the grocery store, while terrorizing the produce section, I discovered a pretty decent side dish recipe. I am always searching for quick and easy side dishes and this one was a hit!

It should also be noted that I am the kind of cook who has a hard time following the recipe and really views it as more of a suggestion. This special combo makes for a lot hits and even more misses. Luckily, most of my taste testers are willing to go along with my experiments in the kitchen! 

Roasted New Potato and Mushrooms

Ingredients:

1lb small new potatoes (about 10), halved

8 ozs button mushrooms (I used another mushroom variety) 

3 tbls olive oil

sea salt and black pepper

1 tbls red wine vinegar

1 tbls whole-grain mustard

1 tsp honey

2 tbls fresh flat-leafed parsley

Directions:

1. Heat oven to 400F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoons each of salt and pepper.

2.  Roast, tossing once, until the potatoes begin to soften, about 20 minutes. Then cook for about another 12-15 minutes until mushrooms are tender and potatoes are a golden brown. 

3.  In a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each of salt and pepper. Drizzle over vegetables before serving. 

That's it! Easy! 

I would/did change some things. 

I didn't have parsley so I used rosemary. I would not use 2 tbls. I used more like 1tsp of cut rosemary. Parsley would probably be a much milder flavor. 

The sauce was fantastic, but I really think the potatoes should have been cut into smaller slices, cubes, or left out all together. The mushrooms were the star of the show. I could've had twice as much sauce, too.  

The original recipe included salmon filets and those were put into bake after the 20m mark of softening the potatoes.  This sauce would be great on salmon and could even work on pork tenderloin, which is a Fox Den favorite. 

image.jpg

I hope you all try out this easy recipe. Let me know how it goes and what changes you made! 

Happy Friday!

xo,e