Try this Roasted Potatoes and Shiitake Mushrooms recipe, or contribute your own.
Suggest a better descriptionPrep 20 | Cook 40 - 45 | Serve 4 | 256 cals; 13.9 g fat (45.5% cff) Preheat oven 400F. Combine potatoes, 3 Tablespoons of oil, salt and pepper in a bowl; toss to coat. Spread in a single layer on a nonstick baking sheet. Add mushrooms to bowl. Add remaining tablespoon oil and a little more salt and pepper; toss to coat. Set aside. Roast potatoes until golden and crisp on one side; about 25 min. Turn with care and add mushrooms. Stir to combine. Bake until mushrooms are tender and potatoes are crisp, 15 to 20 minutes. Chop parsley, thyme, garlic together. Sprinkle over the potatoes and mushroom and toss to blend. Drizzle with a fruity vinegar of choice (optional). Toss and serve. Vary: Cilantro or a combination of parsley and cilantro. Jalapeno jelly instead of optional vinegar. Pinch of red pepper flakes. Double the garlic. Instead of thyme, try rosemary, or oregano, or chives. Tip: No need to peel thin-skinned potatoes. Scrub well. Serve as side with meat or serve as part of a vegan meal. For McRecipe Thu, 3 Ap 97 (phannema@wizard.ucr.edu) Recipe by: Marie Simmons (1996) Fresh & Fast [Chapters 1-881527-95-6] Posted to MC-Recipe Digest V1 #552 by PATh
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 | ||
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Calories: 123 | ||
Calories from Fat: 122 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.6mg | 1 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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