Roasted Potato and Maitake Salad

6 Tbsp. olive oil
2 lb. Yukon Gold potatoes (6 medium) cut into 3/4-inch wedges
Salt and pepper
¾ lb. Maitake, rinsed and blotted dry just before using, ripped into 1/2 inch pieces
½ c. marscapone cheese (or blend 8 oz softened cream cheese with 1/4 c. heavy cream)
1/4 c. orange juice
1½ tsp. red wine or balsamic vinegar
⅓ c. thinly sliced scallions

Preheat oven to 450° F

Coat a rimmed baking sheet with 1 Tbsp. of the oil. In a large bowl, toss potatoes, 2 Tbsp. of the oil, 1 tsp. salt, 1/2 tsp. of pepper. Spread coated potatoes onto the baking sheet and roast about 20 minutes until just tender, flipping potatoes halfway through the cooking time.

Toss mushrooms, 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper in a bowl. Scatter mushrooms over the top of the cooked potatoes and roast 10-15 minutes longer.

Meanwhile, whisk marscapone cheese, orange juice, vinegar, 1 tsp. salt, 1/8 tsp. pepper in a bowl and drizzle in 2 Tbsp. oil while whisking.

Flip the potatoes and mushrooms into a serving dish and spoon the dressing over it. Toss to coat and garnish with scallions.

Serves 6-8

Recipe modified with compliments from Janice Thomas at the fabulous Savory Spoon Cooking School in Ellison Bay, WI