Roasted Potatoes with Crimini and Porcini Mushrooms
(Patate Arrosto con Crimini e Porcini Funghi)
Ingredients:
Nonstick vegetable oil spray
2 and 1/2 lbs small red-skinned potatoes, unpeeled, cut into 1 and 1/2-inch wedges
5 tablespoons extra-virgin olive oil
1 lb crimini mushrooms, halved if large
1/2 ounce dried porcini mushrooms, ground to powder in blender
3 tablespoons chopped fresh Italian parsley
Directions:
Preheat oven to 425°F.
Spray large rimmed baking sheet with nonstick spray.
Combine potatoes and 2 tablespoons olive oil in large bowl; toss to coat.
Transfer potatoes to prepared sheet.
Roast until tender and brown, stirring occasionally, about 45 minutes.
Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add crimini mushrooms; saute until brown and tender, about 12 minutes.
Add potatoes and remaining 1 tablespoon olive oil to skillet with mushrooms.
Saute over medium-high heat until potatoes are crisp and heated through, about 6 minutes.
Season to taste with salt and pepper.
Sprinkle with porcini mushroom powder; toss to coat.
Transfer to bowl, sprinkle with parsley, and serve. Serves 6.