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Categories:
button mushrooms olive oil kosher salt potatoes clove garlic sour cream low-fat plain yogurt well-shaken buttermilk champagne vinegar cayenne parsley leaves chives green onion dill tarragon leaves Worcestershire hot sauce
Viewed: 47 - Published at: a year agoIngredients
- 2 cups button mushrooms, halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 pound baby new red potatoes
- 1 clove garlic, smashed
- 3/4 cup reduced-fat sour cream
- 1/4 cup low-fat plain yogurt
- 1/4 cup well-shaken buttermilk
- 1 tablespoon champagne vinegar
- Small pinch cayenne
- 1/4 cup roughly chopped parsley leaves
- 1/4 cup chopped chives
- 2 tablespoons chopped green onion
- 2 tablespoons chopped dill
- 1 tablespoon chopped tarragon leaves
- Dash Worcestershire
- Dash hot sauce
Method
- Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste.
- On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste.
- Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through.
- Remove the pans from the oven, and let cool slightly.
- While the potatoes and mushrooms roast, make the dressing.
- Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine.
- Add the cayenne, herbs, Worcestershire, and hot sauce.
- Blend until fully incorporated and the dressing is a pale green.
- Season the dressing with salt and pepper, to taste, if needed.
- Add the potatoes and mushrooms to a serving bowl and pour in the dressing.
- Toss to coat and serve warm or room temperature.
