How to Make Roasted Wild Mushrooms and Potatoes - A Step-by-Step Guide

Roasted Wild Mushrooms and Potatoes is a delicious and hearty dish that's perfect for a cozy family dinner or a special gathering with friends. This recipe brings together two of nature's most earthy and flavorful ingredients - wild mushrooms and potatoes - to create a dish that's both satisfying and full of rich, deep flavors.

Wild mushrooms are a culinary treasure that bring a unique and distinct taste to any dish. Their robust and earthy flavors add depth to the dish and pair perfe...

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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)

Information

  • Cook Time: 1 hr 5 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4

  • 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.
  • Nutrition

    335 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 5mg
    • Sodium: 168mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 48mg
    • Calcium: 39mg
    • Iron: 3mg
    • Potassium: 1280mg