Instructions roasted potatoes and mushrooms with soy sauce

• Boil a pot of water with a salt. Meanwhile, peel your potatoes and divide them into wedges. As soon as the water boils, add the potatoes and boil them for 5 minutes. Drain and set aside.
• Clean your mushrooms. Cut off the stems and clean the heads of any soil residues with kitchen paper. I recommend, the mushrooms should not be rinsed. Mushrooms are sponges that absorb water and then become tasteless during cooking.
• Once cleaned, divide the mushrooms in half if they are medium, in quarters if they are large and do not divide the small ones.
• Mix 2 tablespoons of extra virgin olive oil with a teaspoon of dry thyme, a half teaspoon of dry rosemary and a half teaspoon of salt. Add a tablespoon of apple vinegar or white wine vinegar and pepper to taste.
  
• Place the mushrooms in a large bowl. Add your mix of oil and spices and toss to cover everything well.
• Place mushroom and potato mix onto a large baking sheet covered with parchment paper.
  
• Bake in a preheated static oven at 220 ° C for 30 minutes or until the potatoes are completely cooked and lightly roasted.
  
• Remove from the oven and place them in a serving bowl. Before serving, add a generous spoonful of soy sauce and chopped parsley. Mix well and serve immediately or even as a cold side dish.