Roasted Wild Mushrooms and Potatoes

Roasted Wild Mushrooms and Potatoes

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Chef John 23873

"You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?"
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1 h 15 m servings 335 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Cook

  • Ready In

  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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Great recipe, John.

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

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 ...

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

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

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 ...

This recipe was very very good. I did use different mushrooms though because we did not have them out our grocery store. I made this as a side dish for christmas dinner and everyone loved it. Gr...

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 mushroom...

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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