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Lemon Potatoes with Oyster Mushrooms and Camembert
(0)
80 min
Under an hour
Knuspr-Küche
Ein herrlich rustikales und vegetarisches Ofengericht, das mit seiner Kombination aus frischer Zitrone, herzhaften Austernpilzen und cremigem Camembert überzeugt. Die Babykartoffeln werden im Ofen goldbraun geröstet, während die Austernpilze ihr volles Aroma entfalten. Der geschmolzene Camembert verleiht dem Gericht eine luxuriöse Note – perfekt für ein gemütliches Abendessen, das fast von alleine kocht.
Preparation method
Preparation & Marinating
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.
Chef's tip
For an extra crispy texture, you can parboil the potatoes in boiling water for 5-8 minutes before marinating.
Ingredients
Nutritional values
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