The ultimate chanterelle mushrooms recipe that needs to be at your holiday table, tossed together with warm potato wedges, caramelized onions and lots of crispy sage. You can even treat yourself to a drizzle of that brown sage butter at end, insanity!
You know it’s all about those sides during the holidays, and if you are a wanna be vegetarian like me then it’s all about those sides all year long, and they are actually your main meal.
Also mushrooms become your bestest friend you ever had, because they are the closest substitute for meat.
I’m especially fond of golden chanterelle mushrooms, can you blame me ?
I can’t wait to see them show up at the market in the cooler months, like a kid on Christmas Eve I swear! I feel that chanterelles are so different than any other mushroom out there, they have a really distinctive flavor and fun look. So I constantly dream of new chanterelle mushrooms recipes I’ll make with them.
Today, I present to you my newest fall obsession: this warm potato salad with golden chanterelles, caramelized onions and crispy sage.
This chanterelle mushrooms recipe alone keeps me away from eating meat without even a thought of it in the world. True story kids!
I couldn’t get my mind off of sage and potatoes since I made that truffle chicken with roasted sage potatoes recently. So I had to give them a spin in a dish of their own.
I can tell you for sure kids, this chanterelle mushrooms recipe is going to appear on the Thanksgiving, Christmas and Sunday dinner menus for years to come. So finger licking good.
- I slowly caramelized some onions with a drizzle of Sicilian honey, oh yeah, to which I added some meaty chanterelles to sauté together and pick up on all those amazing flavors.
- Then I cooked some golden potato wedges to toss together with that goodness.
- Not like things weren’t already amazing, but I also crisped up some sage leaves in salted butter you guys, just to sprinkle all over the top. Say whaat ?
I wish you could smell the shack at this point. Ridiculous! I have a new serious obsession with crispy sage.
If you want to make the vegan version of this chanterelle mushrooms recipe with crispy sage, just crisp up your sage leaves in some olive oil or coconut oil instead of butter. Problem solved, right?
I’ve gotta tell you tough: crispy sage leaves in salted butter are everything. Your call! I know I could eat those as an appetizer by themselves, just like that: one crispy sage leaf after another, slowly savoring every single bite.
Of course you’ll need to let me know if this chanterelle mushrooms recipe is a keeper for you too!
I want to hear what your mom, aunt, grandma, most importantly your dog and cat thinks about it too 😉 – Florentina xo’s
- 2 lb golden potatoes
- 1 lb golden chanterelles cleaned
- 1 leaves bunch sage only
- 1/4 c extra virgin olive oil + more as needed
- 1 1/2 tbsp butter salted organic
- 1 large onion sliced
- 1 bunch thyme
- Sea salt to taste
- 1 drizzle of honey
- 1 tbsp thyme leaves for garnish
In a large sauté pan over medium low flame add a lug of olive oil. Add the sliced onions with a pinch of sea salt and sauté until Caramelized, about 45 minutes. About half way through cooking add the honey and a little bit of water to deglaze the pan and keep the onions from burning. Stir often.
Add the chanterelle mushrooms to the pan with the onions. Season with a pinch of sea salt and sauté together for a few minutes until the chanterelles have wilted. Adjust seasonings to your taste with more sea salt and keep warm.
Meanwhile cook the potatoes.
Cut the potatoes into wedges and add them to a big pot together with the rhyme and bay leaf. Cover with cold water and bring to a simmer. Add 2 tbsp of sea salt. Cook potatoes for about 15 minutes until al dente. Drain in a colander and allow them to dry in their own steam for a few minutes.
Add the potato wedges to the pan with the Caramelized onions and chanterelles and gently give them a toss to coat. Add more olive oil if desired.
In a separate skillet melt the salted butter on medium flame and add the sage leaves. Cook together until the sage leaves are crispy and the butter is browned taking good care not to burn it.
Using tongues transfer the crispy sage leaves to a paper towel lined plate do drain.
Transfer the potatoes and chanterelles to a serving bowl and sprinkle with the crispy sage. Just before serving drizzle the brown butter over the top as well.
Garnish with fresh thyme if desired.