Description
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
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)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Roast in the preheated oven for 30 minutes.
- 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.
- Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown
- about 10 minutes.
- Turn oven heat up to 425 degrees F (220 degrees C).
- 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.
- 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.
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Servings: 4