The savory appeal of roasted mushrooms is undeniable. The popularity of a roasted potato is, too. So far, we’re on familiar ground. What takes this vegan-friendly side dish from ordinary to extraordinary is a chimichurri sauce you can make days ahead. Its well-balanced combination of herbs, heat, and acid transforms the staples of mushrooms and potatoes into something positively gourmet. And should some of that sauce stray onto the holiday turkey or ham … we ascend into the territory of memorable meals.
Roasted Wild Mushrooms and Potatoes with Chimichurri Recipe
INGREDIENTS
FOR THE MUSHROOMS AND POTATOES:
1 lb peewee potatoes
1/2 lb wild mushrooms
1/2 lb baby bella mushrooms
2 tbsp olive oil
Salt and pepper to taste
FOR THE CHIMICHURRI:
1/2 cup chopped parsley
4 cloves garlic, chopped
1 shallot, chopped
1 tsp dried oregano
3 tbsp red wine vinegar
1 small red chili, seeded and diced (or 2 tsp red pepper flakes)
1 tsp salt
Black Pepper to taste
2/3 cup extra-virgin olive oil
INSTRUCTIONS
FOR THE MUSHROOMS AND POTATOES:
- Toss mushrooms and potatoes with olive oil and season with salt and pepper.
- Roast at 400 degrees until the potatoes are tender and the mushrooms are starting to brown.
FOR THE CHIMICHURRI:
- Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced. Make sure not to turn it into a thick paste from over-processing).
- Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine.
- Serve over the roasted mushrooms and potatoes.
Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / With Support From Buy Fresh Buy Local Western PA
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