Classy Chanterelle Mushrooms and Potatoes

Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 195 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 1 teaspoon olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons butter, divided
• 1 medium onion, sliced
• 1 pound baby Dutch yellow potatoes
• 8 fresh sage leaves
• 6 ounces sliced chanterelle mushrooms
• 0.25 cup dry white wine

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.

Step 2

Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.

Step 3

Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.

Step 4

Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.