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12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms <\/span><\/p>\n 6 ounces slab pancetta or thick-cut bacon, diced <\/span><\/p>\n 3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters) <\/span><\/p>\n 4 medium cloves garlic, minced <\/span><\/p>\n 2 tsp. fresh thyme leaves <\/span><\/p>\n 1 1\/2 tsp. kosher salt <\/span><\/p>\n 3\/4 tsp. freshly ground black pepper <\/span><\/p>\n 2 T. butter <\/span><\/p>\n 1 medium shallot, minced <\/span><\/p>\n 1\/3 C. Chardonnay or other white wine <\/span><\/p>\n 2 T. chopped fresh tarragon <\/span><\/p>\n 1 T. chopped chives <\/span><\/p>\n 1\/2 C. White-Wine Vinaigrette <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 375\u00c2\u00b0. Wipe chanterelles with a damp cloth or scrape with a knife to remove dirt; cut away dry, woody parts. Tear mushrooms into 1-in. pieces. Cook pancetta in a large frying pan over medium-high heat until crisp and browned, about 7 minutes. Transfer with a slotted spoon to paper towels, reserving drippings. Toss potatoes with 3 T.. reserved pancetta drippings (see Notes), garlic, thyme, 1 tsp. salt, and 1\/2 tsp. pepper. Divide potatoes between two 9- by 13-in. glass baking pans. Bake, stirring every 10 minutes, until tender, well browned, and crispy, 25 to 35 minutes. Remove from oven and keep warm. Melt butter in a large frying pan over medium-high heat. Add shallot and cook until soft, 1 minute. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Add Chardonnay, remaining 1\/2 tsp. salt, and remaining 1\/4 tsp. pepper; scrape up browned bits and cook until liquid evaporates, about 2 minutes. In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon<\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms 6 ounces slab pancetta or thick-cut bacon, diced 3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters) 4 medium cloves garlic, minced 2 tsp. fresh thyme leaves 1 1\/2 tsp. kosher salt 3\/4 tsp. freshly ground black pepper 2 T. butter 1 medium shallot, minced 1\/3 C. Chardonnay or other white wine 2 T. chopped fresh tarragon 1 T. chopped…<\/p>\n