Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people may not want to share.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.

  • Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.

  • Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.

Cook's Notes

Many mushroom varieties work well in this dish, including hon shimeji (brown beech), chanterelle, oyster, and cremini.

Reviews (1)

15 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
I made this exactly as written and it was fantastic. It was a great alternative to the standard "baked potato" that I serve with steaks. My guests were very pleased! In the future, b/c we are mushroom lovers, I would double the mushroom quantity. GREAT recipe!