Roasted Wild Mushrooms and Potatoes
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
INGRIDIENT
DIRECTION
Step: 1
Preheat 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 potatoes with salt and olive oil. Turn so the cut sides are up.
Step: 3
Roast in the preheated oven for 30 minutes.
Step: 4
While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the 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 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, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
NUTRITION FACT
Per Serving: 335 calories; protein 9.7g; carbohydrates 44.9g; fat 13.7g; cholesterol 5mg; sodium 168.2mg.
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