Oven roasted mushrooms and potatoes are the ultimate easy and flavorful side dish, perfect for any meal. Roasted together with olive oil, white wine, and fragrant rosemary, these vegetables develop a golden, tender exterior and a savory depth of flavor. This quick recipe is simple yet delicious and pairs well with virtually any main dish—from roasted meats to vegetarian entrées.
Why Everyone Will Love This Recipe
- Golden, crispy edges and tender insides
- Simple ingredients, big flavor
- One-pan meal with minimal cleanup
- Quick to prepare, ready in about 30 minutes
- Perfect for any main dish—meat, poultry, or plant-based meals
What Are Oven Roasted Mushrooms and Potatoes?
This dish combines the earthy richness of mushrooms with the hearty, comforting texture of potatoes. Roasting them together enhances their natural flavors, and the white wine and rosemary bring an aromatic touch. Mushrooms, known for their umami flavor, absorb the seasonings beautifully, making every bite a savory delight. Paired with potatoes, this is a side dish that complements virtually any entrée.
Pro Tips for the Best Baked Mushrooms and Potatoes
- Even cuts: Cube the potatoes to roughly the same size so they cook evenly with the mushrooms.
- Don’t overcrowd the pan: Leave some space between the vegetables so they crisp up nicely while roasting.
- Use fresh rosemary: Fresh rosemary offers a stronger, more aromatic flavor than dried, but dried works as a substitute.
- Optional twist: Add garlic cloves or a splash of balsamic vinegar for extra flavor.
Frequently Asked Questions
Can I use different types of mushrooms?
Yes! While button mushrooms work best, you can substitute with cremini, portobello, or even shiitake mushrooms for a richer taste.
Do I need to peel the potatoes?
It’s not necessary to peel the potatoes—just scrub them clean. Leaving the skin on adds texture and nutrients.
Can I make this dish ahead of time?
You can prepare the potatoes and mushrooms and season them earlier in the day. Just refrigerate until ready to bake.
Can I add cheese?
For a cheesy variation, sprinkle some grated Parmesan or mozzarella on top of the vegetables during the last 5 minutes of baking.
What can I serve with this dish?
Baked mushrooms and potatoes pair beautifully with roasted chicken, grilled steak, or a simple pasta dish.
How to Store
Store leftover baked mushrooms and potatoes in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) to restore their crispiness, or in a skillet on medium heat for a few minutes.
How to Freeze
Freezing is not recommended for this dish, as the potatoes can become soggy once thawed. It's best enjoyed fresh or refrigerated for short-term use.
Ingredients
How to Make Oven Roasted Mushrooms and Potatoes
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Peel the potatoes and cut them into cubes.
Peel the potatoes and cut them into cubes.
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Wash the mushrooms thoroughly and remove any long stems.
Wash the mushrooms thoroughly and remove any long stems.
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In a large bowl, combine the potatoes and mushrooms. Drizzle with olive oil, add salt, black pepper, and pour in the white wine. Toss everything together to evenly coat.
In a large bowl, combine the potatoes and mushrooms. Drizzle with olive oil, add salt, black pepper, and pour in the white wine. Toss everything together to evenly coat.
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Spread the seasoned vegetables evenly in a large baking dish.
Spread the seasoned vegetables evenly in a large baking dish.
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Preheat the oven to 390°F (200°C) and bake for 30 minutes, or until the potatoes are golden and tender and the mushrooms have absorbed the flavors.
Preheat the oven to 390°F (200°C) and bake for 30 minutes, or until the potatoes are golden and tender and the mushrooms have absorbed the flavors.
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Remove from the oven and serve immediately.
Remove from the oven and serve immediately.
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