Recipe by Chef John
"You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?"
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new potatoes (such as Yukon Gold), halved
olive oil, or more if needed
salt to taste
king trumpet mushrooms, cut into chunks
chanterelle mushrooms, cut into chunks
nameko mushrooms, trimmed
clamshell (shimeji) mushrooms, trimmed
chopped fresh tarragon
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Wild Mushrooms and Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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