Classy Chanterelle Mushrooms and Potatoes

Description

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

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

Instructions

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
2. about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
3. Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy
4. about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard
5. olive oil
6. and thyme. Cook over medium heat
7. stirring occasionally.
8. Meanwhile
9. melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown
10. about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp
11. about 5 minutes. Add wine to deglaze skillet.
12. 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.

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 4