Roasted Oyster Mushroom and Potato Salad

Serves 4  /  20 minutes

Farmers' Market Ingredients:

1 quart oyster mushrooms, ripped into pieces
1 pound new potatoes, quartered
1/4 cup parsley, chopped

Pantry Ingredients:

2 tablespoons olive oil
2-3 teaspoons sherry or red wine vinegar
salt and pepper, to taste

 

Preheat oven to 450 degrees
Toss mushrooms and potatoes with olive oil, season with salt and pepper, and place on a rimmed baking sheet in the oven
Roast until mushrooms and browned and potatoes are cooked through, about 20 minutes.
Toss occasionally while roasting
When done, transfer to a bowl and toss with parsley and vinegar

 

Adapted from marthastewart.com