Roasted Potatoes with Crimini and Porcini Mushrooms

4.7(8)

The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.

by Epicurious·published 2004-08-20

Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (6)

serves

Nonstick vegetable oil spray
2 1/2 pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedgespotato
5 tablespoons extra-virgin olive oilolive-oil
1 pound crimini mushrooms, halved if largemushroom
1/2 ounce dried porcini mushrooms,* ground to powder in blendermushroom
3 tablespoons chopped fresh Italian parsleyparsley

Instructions (4 steps)

01Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.
02Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)
03Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté 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.

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Not rich — missing servings, total time, or calories.