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 !
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.
How to Make it
- 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.
- 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.
- Crisp up lots of sage leaves in salted butter then sprinkle them all over the top. Out of this world!
- 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
- 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
- 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.