Ingredients
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2 pounds new potatoes (such as Yukon Gold), halved
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2 tablespoons olive oil, or more if needed (Optional)
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salt to taste
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1 teaspoon olive oil (Optional)
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2 ounces pancetta, chopped
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¼ pound king trumpet mushrooms, cut into chunks
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¼ pound chanterelle mushrooms, cut into chunks
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¼ pound nameko mushrooms, trimmed
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¼ pound clamshell (shimeji) mushrooms, trimmed
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3 tablespoons sherry vinegar
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2 tablespoons chopped fresh tarragon
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2 cloves garlic, minced
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1 tablespoon olive oil (Optional)
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Roast in the preheated oven for 30 minutes.
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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.
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Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
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Turn oven heat up to 425 degrees F (220 degrees C).
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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.
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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.
![close up view of Roasted Wild Mushrooms and Potatoes with herbs on a white plate]()
Chef John
Nutrition Facts (per serving)
| 335 | Calories |
| 14g | Fat |
| 45g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 12% |
| Cholesterol 5mg | 2% |
| Sodium 168mg | 7% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 6g | 22% |
| Total Sugars 4g | |
| Protein 10g | 19% |
| Vitamin C 48mg | 53% |
| Calcium 39mg | 3% |
| Iron 3mg | 16% |
| Potassium 1280mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
