adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Wild Mushrooms and Potatoes
Roasted Wild Mushrooms and Potatoes
0 Likes
Cook Time:
65 minutes
Total Time:
75 minutes
Tangy sherry vinegar enhances earthy roasted potatoes and mushrooms with fragrant tarragon and garlic in a cozy fall dish.
Ingredients:
  • 2 pounds new potatoes (such as Yukon Gold), halved
  • 2 tablespoons olive oil, or more if needed
  • 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
Instructions:
  • Preheat your oven to a toasty 400°F (200°C).
  • In a large roasting pan, toss potatoes with 2 tablespoons of olive oil, salt, and ensure they are well coated. Arrange potatoes with the cut side facing up.
  • Roast in the hot oven for 30 minutes.
  • As the potatoes roast, heat 1 teaspoon olive oil in a large skillet over medium heat. Cook the pancetta in the hot oil until it resembles cooked ham and releases some fat, about 5 minutes. Add king trumpet, chanterelle, nameko, and clamshell mushrooms to the skillet, seasoning with a pinch of salt as they cook.
  • Crank up the heat and sauté the mushrooms until the juices have mostly evaporated and they start to develop a golden-brown color, which should take around 10 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine potatoes, mushrooms, and pancetta in the baking dish. Bake for 10 minutes. Stir well and bake for an additional 10 minutes until potatoes are golden, soft, and tender. Allow to cool for 10 minutes before serving.
  • Drizzle the potatoes and mushrooms with sherry vinegar, sprinkle with tarragon, garlic, and 1 tablespoon of olive oil, then toss gently to combine. Adjust seasoning to taste and transfer to a serving platter.

Similar Recipes