- 5 oz Mushrooms (combination of Cremini and Oyster are yummy)
- 1 -2 sprigs of fresh Rosemary
- 3/4 lb Russet potato
- 1 Shallot
- olive oil
1. Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Cut the cremini and oyster mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.
Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until golden brown. Remove from the oven and set aside in a warm place.
Add the shallot, roasted potato and all but a pinch of the rosemary to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the shallot has softened. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish/platter. Garnish with the remaining rosemary. Enjoy!