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Classy Chanterelle Mushrooms and Potatoes
Classy Chanterelle Mushrooms and Potatoes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate your holiday table with a simple and memorable side dish of seasoned potatoes, chanterelle mushrooms, and crispy sage.
Ingredients:
  • 1 pound baby Dutch yellow potatoes
  • 2 tablespoons butter, divided
  • 8 fresh sage leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon dried thyme
  • 1 medium onion, sliced
  • 6 ounces sliced chanterelle mushrooms
  • 1 pinch salt
  • 0.25 cup dry white wine
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, generously cover the potatoes with salted water and bring to a boil. Once boiling, lower the heat to medium-low and gently simmer until tender for approximately 10 minutes. Drain the potatoes and allow them to cool before cutting them in half lengthwise.
  • In a large pot over medium heat, melt 1 tablespoon of butter until sizzling. Crisp up sage leaves for 2 minutes per side, then transfer to a paper towel-lined plate. Stir in potatoes, mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
  • Melt the last tablespoon of butter in a skillet over medium heat. Sauté the onion until soft and slightly browned, around 10 minutes. Then, add mushrooms, a pinch of salt, and cook until mushrooms are crispy, about 5 minutes. Deglaze the skillet with wine.
  • Combine the cooked potatoes with the mushrooms in the skillet. Season with salt and pepper, then transfer to a serving dish and garnish with crispy sage leaves.

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