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Chanterelle Mushrooms and Potatoes Recipe

The absolute best 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 butter sage sauce !

White Serving Bowl with Chanterelle Mushrooms and Crispy Sage Potatoes on a Blue Rustic Table

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Chanterelle Mushrooms and Potatoes

Warm potato wedges tossed with golden chanterelle mushrooms cooked together with caramelized onions and finished with a generous amount of crispy sage leaves. One of the best combinations you’ll ever have.

You know it’s all about those sides during the holidays even if you are not a vegetarian yet, it’s all about those festively delicious sides! And mushrooms and potatoes go together like peanut butter and jelly, a match made in flavor heaven.

I’m especially fond of golden chanterelles myself, there really isn’t another mushroom out there quite like it. They have a really distinctive umami flavor and fun look, so i constantly dream of new chanterelle mushrooms recipes to make with them.

I can’t wait to see them show up at the market in the cooler months, like a kid on Christmas Eve I swear! 

Today, I present to you my newest fall obsession: this warm potato salad with golden chanterelles, caramelized onions and crispy sage.

White Serving Bowl with Chanterelle Mushrooms and Crispy Sage Potatoes

How to Make it

  1. Slowly caramelize onions with a drizzle of Sicilian honey, oh yeah, to which you’ll add some meaty chanterelles. Sauté together for all those amazing flavors to marry.
  2. Cook some golden potato wedges with thyme and bay. Toss together with the caramelized onion and mushroom goodness. Alternatively you can use these baked sweet potato rounds instead.
  3. Crisp up lots of sage leaves in salted butter then sprinkle them all over the top. Out of this world!

White Serving Bowl with Chanterelle Mushrooms and Crispy Sage Potatoes

Note worthy 

  • 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 crispy sage potatoes, just make sure to use plant based butter even though frying in olive oil is really nice too.
  • Serving suggestions – these heirloom roasted carrots + vegetarian stuffing, creamy cucumber salad, tomato cucumber salad, green bean casserole, crispy roasted broccoli.

Chanterelle mushrooms and potatoes recipe with crispy sage

Chanterelle mushrooms and potatoes recipe with crispy sage
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Chanterelle Mushrooms and Potatoes Recipe

The ultimate chanterelle mushrooms tossed together with warm potato wedges, caramelized onions and lots of buttery crispy sage.
Course Side Dishes
Cuisine Italian
Keyword chanterelle recipes, mushroom potatoes, mushrooms
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 258kcal
Author Florentina

Ingredients

  • 2 lb golden potatoes
  • 1 lb golden chanterelles cleaned
  • 1 bunch sage leaves only
  • 1/4 cup extra virgin olive oil + more as needed
  • 1 1/2 tbsp butter salted plant based
  • 1 large onion sliced
  • 1 bunch thyme
  • 1 drizzle of honey
  • 1 tbsp thyme leaves for garnish
  • Sea salt to taste

Instructions

  • 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.
  • Transfer the crispy sage leaves to a paper towel lined plate do drain.
  • Add 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.

Nutrition

Calories: 258kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 1055mg | Fiber: 7g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 4mg

Chanterelle Recipes: 

Golden Chanterelle Leek Brown Rice Risotto Recipe

Brown Rice Risotto with Chanterelles

Butternut Squash Soup with Chanterelle Mushroom Recipe

Butternut Squash Chanterelle Soup

Creamy Mushroom Soup

 

Filed Under: Gluten Free, Holiday, Potato, Sides, Vegan, Vegetables, Vegetarian Tagged With: Chanterelle Mushroom Recipes, chanterelle mushrooms, Chanterelle Recipes

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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