Roasted Wild Mushrooms and Potatoes Recipe - Allrecipes.com
Roasted Wild Mushrooms and Potatoes Recipe
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Roasted Wild Mushrooms & Potatoes
See how to make autumn's perfect side dish. See more
  • READY IN hrs

Roasted Wild Mushrooms and Potatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat 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 potatoes with salt and olive oil. Turn so the cut sides are up.
  3. Roast in the preheated oven for 30 minutes.
  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.
  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 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, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
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Reviews More Reviews

Oct 06, 2014

Great recipe, John.

 
Apr 05, 2014

I made this Roasted Mushroom & Potatoes exactly as the recipe was printed. It was so good.

 
Jan 01, 2014

My family loved it, of course I tweaked it. I used red potatoes and added a slither of butter with the EVO when I sautéed the mushrooms. It was wonderful! My husband, 18yr old and twin 9yr olds agreed to replace the normal roasted potatoes I serve with this recipe! (my oldest tweaked it even more at the table by sprinkling Tony Chachere's on his which I tried and it was good as well) We will definitely enjoy this recipe again!

 
Oct 06, 2014

Great recipe! Get those mushrooms from the store, not the woods.

 
Oct 06, 2014

This is a great recipe although it is hard to find the fresh mushrooms called for. I always enjoy Chef John's video's.

 
Jan 15, 2014

Upfront here: I had to change up things here because of ingredients available to me. I've eyed this recipe for a long time now, and there is no way I could find the mushrooms called for. But I needed to try this recipe (it has been calling to me). So I had to use dried mushrooms that Trader Joe's has available this during the holidays (porcini, shiitake, black & oyster mushrooms), and they are a far cry from those called for. And I used red potatoes. Other than that I used the recipe as written. I thought it could have used a little more garlic and maybe more seasoning. It's possible that the other mushrooms would have added that flavor---and I'd love to try them. I'll keep looking for them. Thanks, Chef!

 
Oct 12, 2014

so I used this recipe as a jumping off point. I bought 10 oz of crimini and Italian mushrooms and a bag of Trader Joe's fingerling potatoes. To save time I boiled the potatoes while the mushrooms cooked on the stove, then threw them all together in the oven. I only baked them about 15 minutes (did stir them after 8 minutes), then pulled them out and poured the sauce over (2T balsamic, 1T cream sherry, 2t dried tarragon, 1t garlic powder). We liked them but they were a tad sweet. would make again and definitely try to be closer to the original, though this was fine, too.

 
Oct 06, 2014

Looks like a fine recipe even if you don't have access to all the different mushroom varieties. Keep,up,the fine work, Chef John.

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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