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| 1 1/2 x ca. 450 g | New potatoes cut in 1/2" chunks; (about 4 1/2 cups) |
| 2 Esslöffel | Olive oil; (original called for 4 tbs) |
| 1 x ca. 450 g | Mixed fresh mushrooms; halved or quartered |
| 1 Tasse | Sweet red bell pepper; cut in 1/2" chunks |
| 1 Teelöffel | garlic minced |
| 1/2 Tasse | Sliced green onions or scallions |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | thyme crushed |
| 1/2 Teelöffel | black pepper ground |
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I got this from the Mushroom Council page that was referenced here awhile ago (http://www. Cyber-kitchen. Com/mushrooms/home. Htm). We had it for dinner last night with a green salad, and it was wonderful. I used a combination of red and green peppers which made it very pretty, also. I cut the oil in half and it could have been reduced even more, because once you add the mushrooms and peppers, there's sufficient liquid to cook everything.
Preheat oven to 450. In a large 9x13x2 baking pan, toss potatoes with olive oil. Bake uncovered for 10 minutes. Stir in mushrooms, red pepper and garlic. Bake uncovered until potatoes are nearly tender, about 15 minutes. Stir in green onions, salt, thyme and pepper. Bake until vegetables are tender, about 10 minutes longer.
603mg, Carb 50g, Fiber 3g, Protein 7g.
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