Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Ingreadient:
- 1kg unpeeled baby red delight or chat potatoes
- Olive oil cooking spray
- 1/3 cup olive oil
- 1 lemon, rind finely grated, juiced
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 2 garlic cloves, crushed
- 800g button mushrooms, trimmed
- 1 cup mixed fresh herbs (like parsley, mint and chives
Direction:
- Preheat oven to 220°C fan forced. Place potatoes in a saucepan, cover with cold water. Bring to the boil over high heat. Boil, uncovered for 20 minutes or until just cooked. Drain. Transfer to a large well-greased roasting pan
- Gently press potatoes to flatten slightly. Spray with olive oil and season. Roast for 30 minutes until crisp
- When the potatoes have 20 minutes to go, place a second roasting pan under the potatoes to get hot. Whisk the oil, lemon rind, juice, mustard, sugar, garlic and salt and pepper
- Add the mushrooms to the hot pan. Spoon over half the dressing and turn to coat mushrooms. Roast 15 minutes or until just tender
- Arrange the potatoes over base of a serving platter, scatter over the roasted mushrooms
- Top with fresh herbs and spoon over the remaining salad dressing. Serve warm or at room temperature
