Underdark Forage Board

Ingredients

• 12 small red-skinned or Yukon gold potatoes, halved
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium portobello mushrooms, stemmed, cleaned, gills removed, and quartered
• 1 pound cremini mushrooms, stemmed, cleaned, gills removed, and quartered
• 2 8-ounce {=amount1|container|containers} whipped cream cheese, at room temperature
• 2 shallots, minced
• 2 garlic cloves, pressed
• 2 teaspoons fresh lemon juice
• ½ cup minced fresh chives, plus more for garnish
• 18 asparagus spears, trimmed and blanched
• 18 medium radishes with greens, halved

Instructions

1. Preheat the oven to 42°F. Line a large baking sheet with aluminum foil.
2. On the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, ½ teaspoon salt, and black pepper to taste. Roast until browned, about 25 minutes. Let cool and transfer to a clean bowl. Line the baking sheet with aluminum foil and toss the portobello and cremini mushrooms with the remaining 5 tablespoons of olive oil, 1 teaspoon salt, and black pepper to taste.
3. Roast the mushrooms on the baking sheet about 25 minutes, Stir and continue roasting until deeply browned, about 8 to 10 minutes. Let cool and scrape into a bowl.
4. In a medium bowl, mix the cream cheese, shallots, garlic, lemon juice, chives, ½ teaspoon salt, and pepper to taste. Set the bowl of dip on a large board and arrange the potatoes, mushrooms, asparagus, and radishes. Sprinkle chives over the platter and serve.