Elegant Chanterelles with Baby Potatoes

Name: Elegant Chanterelles with Baby Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb Baby Yellow Potatoes; 2 tbsp Butter; 6 oz Chanterelle Mushroom; 1 tbsp Dijon Mustard; 8 whole Dried Sage; 1 tsp Dried Thyme; 1 tsp Olive Oil; 0.25 pinch Salt; 1 to taste Salt & Pepper; 0.25 cup White Wine; 1 whole Yellow Onion

Side Dish 🥗 French 🇫🇷 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Plant-Based 🌻Kosher ✡️Pescatarian 🐟

Elegant Chanterelles with Baby Potatoes brings together tender baby spuds, buttery mushrooms, and caramelized onions with a Dijon-thyme glaze that balances earthy and tangy notes. A splash of dry white wine brightens the finish while crisp sage adds aromatic crunch. Serve this refined side at a fall dinner, holiday table, or alongside roasted meats and poultry.

Prep10 mins
Cook35 mins
Serves4
DifficultyMedium

1

Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender, about 10 minutes. Drain and let them cool. Slice the potatoes in half lengthwise.
2

In a large pot over medium heat, melt 1 tablespoon butter. Add the sage leaves and cook until crispy, about 2 minutes per side. Move them to a plate lined with paper towels. Add the potatoes to the pot; stir in the mustard, olive oil, and thyme. Cook over medium heat, stirring from time to time.
3

Meanwhile, melt the remaining 1 tablespoon butter in a skillet over medium heat. Add the onion and cook until soft and starting to brown, about 10 minutes. Add the mushrooms and a pinch of salt; cook until the mushrooms begin to crisp, about 5 minutes. Pour in the wine to deglaze the skillet.
4

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