Roasted Wild Mushrooms and Potatoes

Ingredients

• 2 pounds new potatoes , such as Yukon Gold
• 2 tablespoons olive oil , Optional
• salt to taste
• 1 teaspoon olive oil , Optional
• 2 ounces pancetta , chopped
• 0.25 pounds king trumpet mushrooms , cut into chunks
• 0.25 pounds chanterelle mushrooms , cut into chunks
• 0.25 pounds nameko mushrooms , trimmed
• 0.25 pounds clamshell , shimeji
• 3 tablespoons sherry vinegar
• 2 tablespoons chopped fresh tarragon
• 2 cloves garlic , minced
• 1 tablespoon olive oil , Optional

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   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.

3. 3

   Roast in the preheated oven for 30 minutes.

4. 4

   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.

5. 5

   Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.

6. 6

   Turn oven heat up to 425 degrees F (220 degrees C).

7. 7

   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.

8. 8

   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.