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Roasted Wild Mushrooms & Potatoes

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In this video, you’ll see how to make a simple roasted potato and wild mushrooms side dish. For the wild mushrooms, Chef John is using a tasty combination of chanterelle, oyster, trumpet, and clamshell mushrooms. He sautés them with chopped pancetta before giving them a quick roast with halved small potatoes. The mushrooms come out of the oven beautifully caramelized with a meaty texture and the potatoes are tender and golden brown. To dress things up, toss the potatoes and mushrooms with a simple dressing of sherry vinegar, a little olive oil, some chopped fresh tarragon, and finely minced garlic. Watch the video, then get the recipe for Chef John’s Roasted Wild Mushrooms and Potatoes. It’s the ideal side dish for the fall. See more Chef John videos >>

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Comments

Sandi

Sandi

*shiver* Thank goodness for grocery stores! ;o) Can't wait to try this awesome sounding recipe. Holy canola oil, my mouth's watering somethin' fierce.

Chuck

Chuck

Very good recipe, though cooking and politics is a lot like oil and vinegar.

Lori Ann Logue

Lori Ann Logue

I am looking forward to trying this recipe!

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