Name: Roasted Wild Mushrooms and Potatoes
Cook time: 65 min
Total time: 75 min
Ingredients: 2 pounds new potatoes (such as Yukon Gold), halved; 2 tablespoons olive oil, or more if needed; salt to taste; 1 teaspoon olive oil; 2 ounces pancetta, chopped; 0.25 pound king trumpet mushrooms, cut into chunks; 0.25 pound chanterelle mushrooms, cut into chunks; 0.25 pound nameko mushrooms, trimmed; 0.25 pound clamshell (shimeji) mushrooms, trimmed; 3 tablespoons sherry vinegar; 2 tablespoons chopped fresh tarragon; 2 cloves garlic, minced; 1 tablespoon olive oil

Roasted Wild Mushrooms and Potatoes

4.3

(36)

25 Reviews

6 Photos

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish of roasted potatoes and mushrooms?

By Chef John

Updated on December 27, 2022

Cook Time:

1 hrs 5 mins

Additional Time:

10 mins

Total Time:

1 hrs 15 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed (Optional)
salt to taste
1 teaspoon olive oil (Optional)
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil (Optional)

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
Roast in the preheated oven for 30 minutes.
While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
Turn oven heat up to 425 degrees F (220 degrees C).
Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Chef John

Nutrition Facts (per serving)

335	Calories
14g	Fat
45g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 335
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	12%
Cholesterol 5mg	2%
Sodium 168mg	7%
Total Carbohydrate 45g	16%
Dietary Fiber 6g	22%
Total Sugars 4g
Protein 10g
Vitamin C 48mg	239%
Calcium 39mg	3%
Iron 3mg	16%
Potassium 1280mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.