Classy Chanterelle Mushrooms and Potatoes recipe

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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
¼ cup dry white wine
salt and ground black pepper to taste

Nutrition Info

195.1 calories
carbohydrate: 26.3 g
cholesterol: 15.3 mg
fat: 7.2 g
fiber: 3.6 g
protein: 3.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 230.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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