Lemon Potatoes Baked with Oyster Mushrooms and Camembert

2 SERVINGS

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INGREDIENTS

650 g baby red potatoes
300 g oyster mushrooms
2 pieces of camembert cheese 90 g each
1 lemon
3 large banana shallots
3 large cloves of garlic
A handful of fresh flat-leaf parsley
0.5 dcl extra virgin olive oil
1 teaspoon dried ground rosemary
Salt
Pepper

YOU MIGHT NEED

Cooking utensils

INSTRUCTIONS

1
Preheat the oven to 180 degrees - preferably with the grill function.
2
Wash the potatoes, leaving the skin on. Leave small potatoes whole, cut larger ones in half. Clean the oyster mushrooms, remove the root ends, and cut into smaller pieces. Grate the zest from the lemon and squeeze the juice. Peel the shallots, cut them in half, and then cut each part lengthwise again.
3
Place the potatoes, oyster mushrooms, shallots, and 2 cloves of garlic, sliced, together in a baking dish.
4
In a bowl, mix olive oil, juice and zest from the whole lemon, 1 clove of crushed garlic, and rosemary. Salt and pepper to taste. Pour this mixture over the potatoes and mix everything thoroughly. Finally, add chopped parsley, reserving some for serving. Let the potatoes and mushrooms marinate for at least an hour.
5
Bake uncovered for 50 minutes. After fifty minutes, stir the potatoes and top with sliced camembert. Bake together for another 10 minutes. Let cool slightly, wait for the cheese to set.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.