Roast potatoes and wild mushrooms

    1 hour

    A rustic and hearty way to spruce up the classic roast potato, making this side dish ideal for more of a special occasion such as Christmas.

    20 people made this

    Serves: 4 

    • 910g new potatoes, halved
    • 2 tablespoons olive oil, more if needed
    • salt, to taste
    • 1 teaspoon olive oil
    • 55g pancetta, chopped
    • 115g king trumpet oyster mushrooms, diced
    • 115g chanterelle mushrooms, diced
    • 115g nameko mushrooms, diced
    • 115g shimejii mushrooms, diced
    • 45ml sherry vinegar
    • 2 tablespoons chopped fresh tarragon
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil (optional)

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Place potatoes into a large roasting tin 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.
    3. Roast in the preheated oven for 30 minutes.
    4. While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over a medium heat and cook the pancetta, stirring often, in the hot oil until the pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in the mushrooms, adding a pinch of salt as they cook.
    5. Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
    6. Turn oven heat up to 220 C / Gas 7.
    7. Stir potatoes in the baking tray; mix mushrooms and pancetta with potatoes.
    8. 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.
    9. 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.

    Wild mushrooms

    If you are unable to source the wild mushrooms specified in this recipe then you can substitute with a wild mushroom blend (found in most supermarkets) and use a total of 460g.

    See it on my blog

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    Reviews in English (22)


    Great recipe, John.  -  05 Oct 2014  (Review from Allrecipes US | Canada)


    My family loved it, of course I tweaked it. I used red potatoes and added a slither of butter with the EVO when I sautéed the mushrooms. It was wonderful! My husband, 18yr old and twin 9yr olds agreed to replace the normal roasted potatoes I serve with this recipe! (my oldest tweaked it even more at the table by sprinkling Tony Chachere's on his which I tried and it was good as well) We will definitely enjoy this recipe again!  -  01 Jan 2014  (Review from Allrecipes US | Canada)


    I made this Roasted Mushroom & Potatoes exactly as the recipe was printed. It was so good.  -  05 Apr 2014  (Review from Allrecipes US | Canada)