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.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 230.5 mg, Sugar 2.7 g
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Zahirul Islam
[email protected]I'm so glad I found this recipe.
Helen Larsen
[email protected]This recipe is a must-try!
Sham sher Ali
[email protected]I'm going to make this for my next dinner party.
SpicyAlexis_16
[email protected]This looks delicious!
Itzel García
[email protected]I can't wait to try this!
Matlala Maake
[email protected]Yum!
Najjjuko Suzan
[email protected]5 stars!
Abrahim Mohamed
[email protected]This recipe is a keeper!
Sharon Abdi
[email protected]I'm going to try this recipe again soon, but I'll add some other vegetables, like carrots or bell peppers.
Zainab
[email protected]This dish is perfect for a special occasion.
Kamal Saud
[email protected]I would definitely recommend this recipe to anyone who loves mushrooms.
Md shakib Mia
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Sonia Arguijo
[email protected]I didn't have any fresh herbs on hand, so I used dried herbs instead. The dish still turned out great.
Bobbie Jones
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It worked really well, and the dish was still very flavorful.
Alomgir Mia
[email protected]I made this dish for a dinner party, and it was a hit! Everyone loved the combination of flavors and textures.
Amarjeet Singh
[email protected]The potatoes were the perfect side dish for the chanterelle mushrooms. They were crispy on the outside and fluffy on the inside.
Kabrina Carroll
[email protected]This was my first time cooking with chanterelle mushrooms, and I was really impressed. They have such a unique flavor that I've never tasted before.
Moeez Mughal
[email protected]I'm so glad I tried this recipe! The chanterelle mushrooms were a bit pricey, but they were worth every penny. They added so much flavor to the dish.
Mishal Arif
[email protected]This dish was a delight! The chanterelle mushrooms added a rich, earthy flavor that complemented the crispy potatoes perfectly. The herbs and spices added just the right amount of seasoning, and the whole dish came together beautifully.