Roasted Wild Mushrooms and Potatoes

Roasted potatoes and mushrooms are seasoned with fresh tarragon and garlic and drizzled with sherry vinegar for a warm salad or side dish perfect for fall.

• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 5 mins
• Calories: 335 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh tarragon
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 3 tablespoons sherry vinegar
• 2 ounces pancetta, chopped
• 2 tablespoons olive oil, or more if needed
• 2 pounds new potatoes (such as Yukon Gold), halved
• 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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Roast in the preheated oven for 30 minutes.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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.