Lemon Potatoes with Oyster Mushrooms and Camembert

Preheat the oven to 180 degrees Celsius (grill function is best). Wash the potatoes, leaving the skin on. Leave small potatoes whole, halve larger ones. Clean the oyster mushrooms, remove the tough stem ends, and cut into smaller pieces. Peel the shallots, halve them, and quarter them lengthwise. Grate the zest from the lemon and squeeze out the juice.

Place potatoes, mushrooms, shallots, and 2 sliced garlic cloves in a baking dish.

In a small bowl, mix olive oil, lemon juice and zest, 1 pressed garlic clove, and ground rosemary. Season generously with salt and pepper. Pour the marinade over the vegetables and mix everything thoroughly. Add chopped parsley (set aside some for garnish). Let everything marinate for at least one hour.