Lemon Potatoes with Oyster Mushrooms and Camembert

Preheat the oven to 180 °C (grill function is best). Wash the potatoes, leave the skin on. Leave small potatoes whole, halve larger ones. Clean the oyster mushrooms, remove the root ends and cut into smaller pieces. Peel the shallots, halve them and quarter them lengthwise.

In a large bowl, mix olive oil, juice and zest of the whole lemon, a pressed garlic clove and ground rosemary. Season generously with salt and pepper.

Place potatoes, oyster mushrooms, shallots and the remaining two sliced garlic cloves in a baking dish. Pour the marinade over them and mix everything thoroughly. Stir in the chopped parsley (reserve some for garnish) and let the vegetables marinate for at least one hour.