Roasted Wild Mushrooms and Potatoes

4.3
(37)
26 Reviews
8 Photos

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish of roasted potatoes and mushrooms?

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on December 27, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Cook Time:
1 hr 5 mins
Additional Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
4
Jump to Nutrition Facts

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)

Directions

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

  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.

  3. Roast in the preheated oven for 30 minutes.

  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.

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

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

  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.

  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.

    close up view of Roasted Wild Mushrooms and Potatoes with herbs on a white plate
    Chef John

Nutrition Facts (per serving)

335 Calories
14g Fat
45g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 335
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 12%
Cholesterol 5mg 2%
Sodium 168mg 7%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 22%
Total Sugars 4g
Protein 10g 19%
Vitamin C 48mg 53%
Calcium 39mg 3%
Iron 3mg 16%
Potassium 1280mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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