Roasted Potatoes with Crimini and Porcini Mushrooms

• Nonstick vegetable oil spray
• 2 1/2 pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges
• 5 tablespoons extra-virgin olive oil
• 1 pound crimini mushrooms, halved if large
• 1/2 ounce dried porcini mushrooms,* ground to powder in blender
• 3 tablespoons chopped fresh Italian parsley

1. Preheat oven to 425F.
2. Spray large rimmed baking sheet with nonstick spray.
3. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat.
4. Transfer potatoes to prepared sheet.
5. Roast until tender and brown, stirring occasionally, about 45 minutes.
6. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
7. Add crimini mushrooms; saute until brown and tender, about 12 minutes.
8. (Potatoes and mushrooms can be made 2 hours ahead.
9. Let stand separately at room temperature.)
10. Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms.
11. Saute over medium-high heat until potatoes are crisp and heated through, about 6 minutes.
12. Season to taste with salt and pepper.
13. Sprinkle with porcini mushroom powder; toss to coat.
14. Transfer to bowl, sprinkle with parsley, and serve.
15. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

vegetable oil spray, potatoes, extravirgin olive oil, crimini mushrooms, porcini mushrooms, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/roasted-potatoes-with-crimini-and-porcini-mushrooms-107875 (may not work)