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Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.


Recipe Summary

35 mins
45 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.

  • Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.

  • Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.

  • Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

Cook's Note:

If you are unable to find fresh chanterelle mushrooms, I have made this with fresh oyster mushrooms and had the same delicious outcome.

Nutrition Facts

195 calories; protein 3.7g; carbohydrates 26.3g; fat 7.2g; cholesterol 15.3mg; sodium 230.5mg. Full Nutrition