• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CiaoFlorentina

Easy Italian Recipes, Organic Food & Vegetarian Lifestyle Blog!

  • Home
  • About
  • Recipe Index
  • Veggie Society
  • Privacy Policy

Chanterelle Mushrooms & Crispy Sage Potatoes Recipe

October 20, 2015 by Florentina 12 Comments

The ultimate, easy 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 at end, insanity!

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

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!

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.

White Serving Bowl with Chanterelle Mushrooms and Crispy Sage Potatoes

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 slowly caramelized 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.

White Serving Bowl with Chanterelle Mushrooms and Crispy Sage Potatoes

If you want to make the vegan version of crispy sage potatoes, just crisp up your sage leaves in some olive oil or coconut oil instead of butter. Simple as that!

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.

Goes well with salmon, grilled chicken, a squeeze of lemon or a few of these soft boiled eggs on top.

White Serving Bowl with Chanterelle Mushrooms and Crispy Sage Potatoes

5 from 1 vote
Crispy Sage Potatoes with chanterelle mushrooms recipe
Print
Chanterelle Mushrooms & Crispy Sage Potatoes Recipe
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

The ultimate chanterelle mushrooms tossed together with warm potato wedges, caramelized onions and lots of buttery crispy sage.

Course: Side Dishes
Cuisine: Italian
Servings: 6
Author: Florentina
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Meanwhile cook the potatoes.
  4. 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.
  5. 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.
  6. 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.
  7. Using tongues transfer the crispy sage leaves to a paper towel lined plate do drain.
  8. 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.
  9. Garnish with fresh thyme if desired.

 You’ll Also Love: 

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

Potato and Egg Salad Recipe

Potato Egg Salad

 

Filed Under: Gluten Free, Side Dishes, Vegan, Vegetarian Tagged With: chanterelle mushroom, Chanterelle mushroom recipe, 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.

Subscribe

for your weekly recipe fix.

Previous Post: « Healthy Green Pea Soup Recipe with Leeks
Next Post: Squid Ink Linguine and Clams Recipe »

Reader Interactions

Comments

  1. Katalina @ Peas & Peonies

    October 21, 2015 at 8:05 pm

    5 stars
    Florentina, can you come and cook for me, I would eat everything you make, honestly you have the most amazing homemade comfort food. I love mushroom and potatoes, one of my favorite combos and with that fried sage, its amazing! Shared!

    Reply
    • Florentina

      October 22, 2015 at 9:10 pm

      aww thanks so much. How about you come visit and I’ll cook for us extra crispy sage with these potatoes ? 😉

      Reply
  2. Robyn

    October 25, 2015 at 4:31 pm

    Gorgeous! A must try!!

    Reply
    • Florentina

      October 25, 2015 at 4:58 pm

      Why thank you, it tastes better than it looks 🙂

      Reply
  3. J at Bless Her Heart Y'all

    October 25, 2015 at 5:58 pm

    5 stars
    Oh wow does this sound good for the Thanksgiving table! I LOVE crispy potatoes and then you add sage! I am obsessed with sage all fall long. Oh my yum!

    Reply
    • Florentina

      October 28, 2015 at 9:36 pm

      You and me both!I just crisped up a whole bunch to sprinkle on top of my butternut squash and leek soup. Addicted lol

      Reply
  4. Tara@SimpleFood365

    September 27, 2016 at 9:57 pm

    5 stars
    That looks absolutely amazing! I’m definitely going to try this.

    Reply
  5. Igor @ Cooking The Globe

    September 27, 2016 at 11:43 pm

    5 stars
    Mushrooms and potatoes. One of my most favorite dishes ever. We forage mushrooms every single year and that’s exactly what we do with them. Your recipe looks much better than mine. Bookmarking!

    Reply
    • Florentina

      September 28, 2016 at 4:09 pm

      awww thanks Igor, I’m dying to go look for mushrooms up North. Such a great experience!

      Reply
  6. Rebecca @ Strength and Sunshine

    September 28, 2016 at 2:54 am

    5 stars
    Love sage or any of the deep herbs with potatoes! And that crispiness!

    Reply
  7. Bintu - Recipes From A Pantry

    September 28, 2016 at 5:47 am

    5 stars
    This recipe looks so tasty. Love the addition of chanterelle mushrooms as they have an amazing flavour.

    Reply
  8. Cricket Plunkett

    September 28, 2016 at 6:59 am

    Yes yes yes yes! This is my idea of perfect side!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Ciao FlorentinaChanneling 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.

All Recipes

© 2018 Ciao Florentina

Copyright 2010 - 2017 CiaoFlorentina

MENU
  • Home
  • About
  • Recipe Index
  • Veggie Society
  • Privacy Policy