roasted wild mushrooms and potatoes

Ingredients

• Servings: 4
• 2 pounds new potatoes (such as yukon gold), halved
• 2 tablespoons olive oil, or more if needed
• salt to taste
• 1 teaspoon olive oil
• 2 ounces pancetta, chopped
• 1/4 pound king trumpet mushrooms, cut into chunks
• 1/4 pound chanterelle mushrooms, cut into chunks
• 1/4 pound nameko mushrooms, trimmed
• 1/4 pound clamshell (shimeji) mushrooms, trimmed
• 3 tablespoons vinegar
• 2 tablespoons chopped fresh tarragon
• 2 cloves garlic, minced
• 1 tablespoon olive oil (optional)

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat 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 potatoes with salt and olive oil. turn so the cut sides are up.
• roast in the preheated oven for 30 minutes.
• 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.
• 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 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 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.