Name: Roasted Wild Mushrooms and Potatoes
Yield: 4
Ingredients: New potatoes (such as Yukon Gold), halved - 2 pounds; Olive oil, or more if needed (Optional) - 2 tablespoons; Salt to taste - 2 tablespoons; Olive oil (Optional) - 1 teaspoon; Pancetta, chopped - 2 ounces; King trumpet mushrooms, cut into chunks - ¼ pound; Chanterelle mushrooms, cut into chunks - ¼ pound; Nameko mushrooms, trimmed - ¼ pound; Clamshell (shimeji) mushrooms, trimmed - ¼ pound; Sherry vinegar - 3 tablespoons; Chopped fresh tarragon - 2 tablespoons; Garlic, minced - 2 cloves; Olive oil (Optional) - 1 tablespoon

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Roasted Wild Mushrooms and Potatoes

1. New potatoes (such as Yukon Gold), halved - 2 pounds

2. Olive oil, or more if needed (Optional) - 2 tablespoons

3. Salt to taste - 2 tablespoons

4. Olive oil (Optional) - 1 teaspoon

5. Pancetta, chopped - 2 ounces

6. King trumpet mushrooms, cut into chunks - ¼ pound

7. Chanterelle mushrooms, cut into chunks - ¼ pound

8. Nameko mushrooms, trimmed - ¼ pound

9. Clamshell (shimeji) mushrooms, trimmed - ¼ pound

10. Sherry vinegar - 3 tablespoons

11. Chopped fresh tarragon - 2 tablespoons

12. Garlic, minced - 2 cloves

13. Olive oil (Optional) - 1 tablespoon

How to cook deliciously - Roasted Wild Mushrooms and Potatoes

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

Roast in the preheated oven for 30 minutes.

4. Stage

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.

5. Stage

Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.

6. Stage

Turn oven heat up to 425 degrees F (220 degrees C).

7. Stage

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.

8. Stage

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