The absolute best chanterelle mushrooms recipe that must show up on your holiday table. Tossed together with warm potato wedges, caramelized onions and lots of crispy page, make it next level and treat yourself with a drizzle of that brown butter sage sauce!
Chanterelle Mushrooms Recipe
Let me introduce you to my newest fall obsession: warm potato salad with golden chanterelle mushrooms, caramelized onions and crispy sage! Out of this world!
Basically cooked potato wedges tossed with sautéed golden chanterelles cooked together with jammy 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 aren’t a vegetarian yet, it’s still all about those festively delicious sides. Just like peanut butter and jelly, mushrooms and potatoes are a combination made in flavor heaven, you need this dish in your life!
I’m especially fond of wild chanterelles myself, there really isn’t another mushroom out there quite like it. They have a distinctive earthy umami flavor and fun look, so I constantly dream of new recipes to make with them.
Like a kid on Christmas Eve, I can’t wait to see these beauties show up at the farmer’s market in the cooler months.
How to Cook Them
- Slowly caramelize onions with an optional drizzle of Sicilian honey, to which you’ll add your meaty chanterelles. Saute together for all those flavor to marry and the moisture to evaporate.
- Meanwhile boil some gold potato wedges with fragrant bay and thyme. Drain well and gently toss together with the caramelized onion mushroom goodness. Alternatively you could adapt and use these baked sweet potato rounds.
- Fry up lots of fresh sage leaves in salted butter until crispy and sprinkle them over the top. Spoon some of that brown butter and drizzle the top for the extra-extra! Out of this world!
- Cleaning Chanterelles – Since they are wild mushrooms it is common to find lots of pine needles and dirt throughout. I personally prefer to rinse them gently, break the really large ones and get all the grit out. Drain and dry on a lint free tea towel and make the recipe. I have never found anything negative about this cleaning method and no the mushrooms don’t soak water like a sponge. Remember they will release lots of moisture during cooking anyways.
- Vegan – to make a vegan version of these crispy sage potatoes, just make sure to use plant based butter for frying the sage. I love the cultured salted European butter from Miyoko’s or just plain olive oil.
- Serving suggestions – heirloom roasted carrots, vegetarian stuffing, creamy cucumber salad, green bean casserole, tomato cucumber salad, cranberry wild rice pilaf, 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
- 1.5 tbsp butter salted plant based
- 1 large onion sliced
- 1 bunch thyme
- 1 bay leaf
- 1 drizzle of honey (optional)
- 1 tbsp thyme leaves for garnish
- Sea salt to taste
- In a large sauté pan over medium low heat 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 (optional) and a little bit of water to deglaze the pan and keep the onions from burning. Stir often.1 large onion, 1 drizzle of honey
- 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.1 lb golden chanterelles, Sea salt to taste
Cook the Potatoes
- Cut the potatoes into wedges and add them to a big pot together with the thyme 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.2 lb golden potatoes, 1 bunch thyme, 1 bay leaf
- 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.1/4 cup extra virgin olive oil
- 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 but reserve the brown butter.1.5 tbsp butter, 1 bunch sage
- 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.1 tbsp thyme leaves
- Cleaning Chanterelles - Since they are wild mushrooms it is common to find lots of pine needles and dirt throughout. I personally prefer to rinse them gently, break the really large ones and get all the grit out. Drain and dry on a lint free tea towel and make the recipe. I have never found anything negative about this cleaning method and no the mushrooms don't soak water like a sponge. Remember they will release lots of moisture during cooking anyways.
- Vegan - to make a vegan version of these crispy sage potatoes, just make sure to use plant based butter for frying the sage. I love the cultured salted European butter from Miyoko's or just plain olive oil.