For a vegetarian option, omit the pancetta and add a drizzle of truffle oil at the end for an extra layer of flavor. Feel free to experiment with different types of wild mushrooms based on availability and your personal preference. Make sure the potatoes are arranged cut-side up for optimal browning and caramelization.
Roasted Wild Mushrooms and Potatoes
-
PREP TIME0 mins
-
COOK TIME1 hrs 5 mins
-
TOTAL TIME1 hrs 15 mins
-
SERVING4 People
-
VIEWS109
Elevate your autumn table with this symphony of earthy flavors! Tender roasted potatoes mingle with a medley of wild mushrooms and crispy pancetta, creating a side dish that's both rustic and refined. A tangy sherry vinegar dressing ties it all together, creating an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate45 g
-
Cholesterol5 mg
-
Fiber6 g
-
Protein10 g
-
Saturated Fat2 g
-
Sodium168 mg
-
Sugar4 g
-
Fat14 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 400 degrees F (200 degrees C).
02
Step
0 mins
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.
03
Step
30 mins
Roast in the preheated oven for 30 minutes.
04
Step
5 mins
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.
05
Step
10 mins
Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
06
Step
0 mins
Turn oven heat up to 425 degrees F (220 degrees C).
07
Step
20 mins
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.
08
Step
0 mins
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.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Neha Langworth
May 31, 2025I couldn't find all the exact mushroom varieties, but it still turned out great with what I had on hand. A very forgiving and delicious recipe.
Jerrell Deckow
Apr 30, 2025The instructions were easy to follow, and the results were restaurant-quality. I'll definitely be making this again.
Marley Wintheiser
Apr 4, 2025I tried this recipe for a dinner party, and my guests were so impressed! The potatoes were perfectly roasted, and the mushrooms were bursting with flavor. Thank you for sharing this gem!
Connie Langworth
Mar 4, 2025This recipe is a showstopper! The combination of textures and flavors is simply divine. Everyone raved about it.
Rigoberto Kohler
Sep 23, 2024I've made this several times now, and it's always a hit. The pancetta adds such a depth of flavor, and the sherry vinegar brightens everything up.