Baked Mushroom and Potato Medley
A hearty one-pan dish featuring roasted mushrooms and potatoes, inspired by the resilience of cultures and communities.
This dish pays homage to the rich flavors of both Virginia's earthy landscapes and Afghanistan's diverse culinary heritage, blending mushrooms and potatoes for a satisfying meal. The baking technique enhances the ingredients’ natural flavors while creating a comforting, rustic vibe. The use of fresh herbs adds brightness, reminiscent of the vibrant local markets found in both regions. As November brings harvest season in Belgium, this recipe celebrates the bounty of the land and the connections between communities, drawing parallels to the enduring spirit reflected in the recent political shifts and the historical resilience of architectural landmarks. Inspired by 6 Takeaways From Elections in Virginia, New Jersey, New York and Beyond and Scars in the Blue Mosque Reveal Afghanistan’s Rifts.
Instructions
- Preheat the oven to 200°C (390°F).
- Wash and cut the potatoes into wedges, then place them in a large mixing bowl.
- Slice the mushrooms into quarters and add them to the bowl with the potatoes.
- Mince the garlic and add it to the bowl, along with olive oil, salt, pepper, thyme, and parsley.
- Toss all the ingredients together until well coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden and tender, stirring halfway through.
- Remove from the oven and let it cool slightly before serving.