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

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