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

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


  • 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. 


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