Monday, October 14, 2013

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look. 

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!


Ingredients for 6 portions
2 tbsp olive oil, more as needed
2 lbs new yellow or red potatoes
1 lb trimmed wild mushrooms
2 oz pancetta
salt and pepper to taste
3 tbsp sherry vinegar
2 tbsp tarragon
2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

24 comments:

bdwilcox said...

You're the Ralph Nader of your p'tater.

Ron Williams said...

Quartering the potatoes is great and doing it with a fork makes it even greater. All those crinkly faces cook up so tasty!

bdwilcox said...

You are the Zubin Mehta of your putata.

WatchLearnEat! said...

Absolutely looooooooove this! Anything with mushrooms is awesome!

bdwilcox said...

You are the Judy Blume of your mushroom.
.
.
.
OK, I'll stop now.

bdwilcox said...

Vizzini: No more rhymes now, I mean it.

Fezzik: Anybody want a peanut?

Vizzini: DYEEAAHHHHHH!

blogagog said...

Oh no :(. Why did you slag Republicans? That's half of your audience.

Chris K. said...

Pancetta is always nice, but I think this is really a job for duck fat. And maybe a drizzle of truffle oil at the end, although that may qualify as gilding the lily.

But whatever.

I am the Fred Astaire of my pommes de terre.

MJ said...

Dear Chef John,
I want to take this opportunity to thank you for all your wonderful recipes! I made your minestrone soup and sherry braised beef short ribs the other night for my family and it was a great success. I made your apple cider glazed pork chops with tarte tatin yesterday and I enjoyed making today's recipe of wild mushroom and potato salad (the minced garlic and vinegar gives it a delicious taste!)... You share with your viewers your love of cooking and your recipes and easy to follow. All this to say how much I enjoy your blog! Thank you.
MJ for Montreal

Sean said...

Really great idea for a side dish, thank you. You're the Puccini of your Porcini.

oiacob said...

Chef John, how do you clean your mushrooms. People say not to use water and just use a damped paper towel. I never got that. Could you please explain?

Chef John said...

I'll rinse and wipe off things like button and chantrelles, which can be gritty, but the farmed wild, like the clam shell never seem to need it.

Jason C said...

Further, when 21 governors have filed grievances against the federal government over a new law and then the federal government refuses to EVEN SIT DOWN AT A TABLE AND DISCUSS THE NEW LAW with the opposition, whose fault is it really? That's right, ladies and gentlemen, it's all the fault of the Tea Party. For some reason.

Sandra from Montreal said...

Mushrooms...mmmmmm.....

Cali D said...

Made this with just a few teeny changes and omg. It came out so delicious. My housemates loved it. Definitely adding this one to the recipe book~

Nic Foster said...

Hey Chef John! I've got a food wish:Hasselback potatoes!!

JustSomeGirl said...

Could I leave out the pancetta? Or would that alter the taste too much?

Chef John said...

Sorry, but these questions are impossible to answer! Taste is too subjective for me to know what "too much" is for you.

Unknown said...

Chef John, I'm really offended by your comment about bears in the woods. Seriously, you just lost about half your bear audience (and that includes human home cooks who like to dress up as bears and make your dishes). If I were you I would try to be more politically correct in the future, especially when it comes to bears. Bon appetite!

Scion said...

CHEF JOHN! You are my (cooking) god! I loved this dish - two caveats 1) my fiancee didn't care for the terragon, and admittedly, it is one of the more aromatic herbs, so next time I may "downsize" to rosemary or thyme 2) hey, I live in fudruck boonies - we don't have those fancy-schmancy mushroooms here - I had to go with whole baby portabellas and shikates (sp?) - but it was still yummers! thanks!

mamapua kam said...

Chef John,
I really would like to know if leaving out the pancetta would make a world of difference. I love pancetta myself, but some of my guests do not eat meat. If you don't think it will make much difference or if there is something else I could use in place of it. Please let me know!! Thanks!

mamapua kam said...

Chef John,
I am attending a potluck style dinner where the main course will be Poussins Farcis aux Abricots. Which of your recipes do you think will go better with this dish as a side dish. Your Roasted Wild Mushrooms and Potato Salad or your Mr. Potato Head's Truffled Potato Gratin? Please help me decide!

Chef John said...

I'd probably go with this one!

Chef John said...

Regarding pancetta, I just can't answer questions like this. It's a significant flavor, with no substitute, but I can't answer how much of a difference it would make.