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 caloriescarbohydrate: 26.3 gcholesterol: 15.3 mgfat: 7.2 gfiber: 3.6 gprotein: 3.7 gsaturatedFat: 3.9 gservingSize: -sodium: 230.5 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Classy Chanterelle Mushrooms and Potatoes
Directions
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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.