Roasted Potato and Maitake Salad
6 Tbsp. olive oil
2 lb. Yukon Gold potatoes (6 medium) cut into 3/4-inch wedges
Salt and pepper
¾ lb. Maitake, rinsed and blotted dry just before using, ripped into 1/2 inch pieces
½ c. marscapone cheese (or blend 8 oz softened cream cheese with 1/4 c. heavy cream)
1/4 c. orange juice
1½ tsp. red wine or balsamic vinegar
⅓ c. thinly sliced scallions
Preheat oven to 450° F
Coat a rimmed baking sheet with 1 Tbsp. of the oil. In a large bowl, toss potatoes, 2 Tbsp. of the oil, 1 tsp. salt, 1/2 tsp. of pepper. Spread coated potatoes onto the baking sheet and roast about 20 minutes until just tender, flipping potatoes halfway through the cooking time.
Toss mushrooms, 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper in a bowl. Scatter mushrooms over the top of the cooked potatoes and roast 10-15 minutes longer.
Meanwhile, whisk marscapone cheese, orange juice, vinegar, 1 tsp. salt, 1/8 tsp. pepper in a bowl and drizzle in 2 Tbsp. oil while whisking.
Flip the potatoes and mushrooms into a serving dish and spoon the dressing over it. Toss to coat and garnish with scallions.
Recipe modified with compliments from Janice Thomas at the fabulous Savory Spoon Cooking School in Ellison Bay, WI