Elegant Chanterelle Mushrooms with Potatoes: A Holiday Side Dish

Ingredients

• 1 pound baby Dutch yellow potatoes
• 2 tablespoons butter, divided
• 8 fresh sage leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• 1 medium onion, sliced
• 6 ounces sliced chanterelle mushrooms
• 1 pinch salt
• 0.25 cup dry white wine
• salt and ground black pepper to taste

Instructions

1. In a large pot, place potatoes and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, approximately 10 minutes. Drain and allow to cool. Halve the potatoes lengthwise.
2. Melt 1 tablespoon of butter in a large pot over medium heat. Add sage leaves and cook until crispy, around 2 minutes on each side. Transfer to a plate lined with paper towels. Add potatoes to the pot; incorporate mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
3. Concurrently, melt the remaining 1 tablespoon of butter in a skillet over medium heat. Add onion and cook until softened and starting to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until the mushrooms begin to crisp, approximately 5 minutes. Add wine to deglaze the skillet.
4. Introduce the cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper according to taste. Transfer to a serving dish and garnish with crispy sage leaves.

Nutrition

• Calories: 195 kcal
• Fat Content: 7 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 231 mg
• Protein Content: 4 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g