Best Roasted Wild Mushrooms And Potatoes Recipes

ROASTED WILD MUSHROOMS AND POTATOES

Roasted Wild Mushrooms and Potatoes image

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

Ingredients

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

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

GRILLED SALMON SALAD WITH WILD MUSHROOMS AND ROASTED POTATOES

Grilled Salmon Salad with Wild Mushrooms and Roasted Potatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup light cream
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons olive oil
1 pound fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (8-ounce) salmon fillets
6 cups mixed salad greens
2 cups Paprika Roasted Potatoes at room temperature, recipe follows

Steps:

Prepare the dressing: Heat the oil in a small saucepan, and saute the shallots over medium heat until soft. Stir in the cream, mustard, dill, salt, and pepper. Bring to a boil, then quickly lower the heat and simmer until reduced by half. Remove the pan from the heat, pour the dressing into a bowl, and set the dressing aside and cool to room temperature. Heat 2 tablespoons of the oil in a large skillet, and saute the mushrooms over medium heat until they are tender. Transfer them to a bowl and let cool. Preheat the broiler or grill. Mix together the remaining 2 tablespoons oil with the lemon juice, dill, salt and pepper; brush this over the salmon fillets. If you are grilling, cook the fillets about 6 inches away from the heat source, or if you're broiling, about 4 inches away. Cook for 2 to 3 minutes on each side, or according to taste. Spread the salad greens out over a large platter, and top with the cooled mushrooms. Arrange the roasted potatoes around the edge of the platter. Place the salmon fillets over the mushrooms and drizzle with the dressing. Serve immediately.