Easy Oven Roasted Oyster Mushrooms and Potatoes Recipe
by Fungified Farm
Need an easy
one pan dish so that you can focus on mom this week? Or just want to cut down
your mealtime to make room for more me time? As the title states this is a
super easy low messy side that complements any meal. It took me about 15 minutes
to make this recipe prior to popping it in the oven and making the rest of the
meal. I loved how simple and yet how delicious it was.
You can cut and soak the potatoes in advance. I put them in before prepping the rest of
my meal and they had a 20 minute soak time and came out very low in starch and super
soft. I prefer a nice golden potato, but red works just as well. It also saves
you needing to peel.
You don’t even
need to grease the pan and cleanup was a breeze. I will mention that I used
sweet onions as they are my absolute favorite. Either kind works well and it just
comes down to what your family prefers. Enjoy.
Easy Oven Roasted Oyster Mushrooms and Potatoes Recipe
Crispy and soft
oyster mushrooms pair perfectly with fluffy potatoes. Short prep time and easy clean
up make this side a perfect complement to any meal.
Ingredients
½ to 1 lb.
diced oyster mushroom (or mixed mushrooms)
4 medium to
large potatoes with yellow or red skin (you can use brown skinned, but must
peel the brown potatoes.)
1 medium onion
sliced and each ring separated
3 tablespoons
olive oil
3 garlic cloves
minced
½ teaspoon salt
salt and pepper
to taste
Directions
Preheat oven to
425°F.
Clean the
potatoes, but do not peel them. Dice into bite sized pieces. Soak in cold water
until ready to bake for up to an hour.
Mix in a large
bowl oil, garlic, and salt.
Cute the onions
into rings and separate.
Cute of the hard
bottom of mushrooms and brush off any substrate. Dice the mushrooms into bite
sized pieces.
Drain and dry
potatoes.
Add potatoes,
mushrooms and onions to the bowls and toss with oil.
Place on a
baking sheet for 30-45 minutes. The mushrooms and potatoes should be browned
and tender.
Serve as a side
or with a salad.
Recipe Note
You can use
fresh herbs if you desire.
This recipe
freezes well. Just freeze in layers and reheat in the oven for about 10 to 15
minutes.
It was delish! Thank you for the recipe.