Roasted Mushroom and Potato Salad

10.5 oz. oyster or cremini mushrooms, trimmed
2 T. OLIVE MILL Porcini Oil
Salt and pepper
1 lb. red new potatoes, quartered
¼ cup fresh parsley leaves
2-3 t. OLIVE MILL Red Wine Vinegar
2 T. capers

Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with oil, season with salt and pepper. On another rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes. Transfer to a bowl and toss with parsley, vinegar and capers.

Red Wine Vinegar

Full-bodied and complex, made from the flavorful wines in California. Dress hearty green salads, or in red pasta sauce or stews. Lightly sprinkle on sauteed greens. Pairs well with our Extra Virgin Olive Oils, Nut/Seed oils and flavored...

Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.