You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- 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 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.
Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g
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hasebol Islam
[email protected]I've made this dish several times now and it's always a favorite. It's a great way to use up leftover mushrooms and it's always a hit with my family and friends.
Matias Quispe Riquelme
[email protected]This dish is easy to make and can be tailored to your own taste. I like to add a little bit of garlic and herbs to mine.
Md Bachu
[email protected]I made this dish for a vegetarian friend and she loved it. It's a great way to get your veggies in.
Abdullah Zulbijaadeyn
[email protected]This dish is perfect for a fall meal. The mushrooms and potatoes are hearty and filling, and the flavors are warm and comforting.
Daljit Kaur
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the flavors and the mushrooms were especially delicious.
Hesham Mohamed
[email protected]This dish is a great way to use up leftover mushrooms. I made it with a variety of mushrooms that I had on hand and it turned out great.
James Asiedu
[email protected]I've made this dish several times now and it's always a favorite. The mushrooms and potatoes are always cooked perfectly and the flavors are amazing.
Dana Sorgatz
[email protected]This dish was easy to make and turned out great! The mushrooms and potatoes were cooked to perfection. I would definitely recommend this recipe.
Nirmal Nepal
[email protected]I made this dish last night and it was a hit! My family loved it. The mushrooms were especially flavorful. I will definitely be making this dish again.
slam mohammed
[email protected]This dish was absolutely delicious! The mushrooms were perfectly roasted and had a lovely earthy flavor. The potatoes were crispy on the outside and fluffy on the inside. I will definitely be making this dish again.