Chef Gianluca Deiana Abis: Roasted Boletus Mushrooms with potatoes
Prep. time: 40
Cook Time: 1 hour minutes
Difficulty: 2 out of 5
2 pounds potatoes, peeled and halved
4 tablespoons olive oil, or more if needed salt and black pepper (qb)
2 ounces pancetta, chopped
1 pound boletus mushrooms, cut into chunks
2 cloves garlic, minced
Preheat oven to 380 degrees F (160 degrees C). Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt, black pepper and mix to coat potatoes. 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. Add garlic. Stir in boletus 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. 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 with more olive oil over potatoes and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.