The ultimate, easy chanterelle mushrooms recipe that needs to be at your holiday table, tossed together with warm potato wedges, caramelised onions and lots of crispy sage. You can even treat yourself to a drizzle of that brown butter sage sauce at end, insanity!
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!
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
The ultimate chanterelle mushrooms tossed together with warm potato wedges, caramelised onions and lots of buttery crispy sage.
Course: Side Dishes
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
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 Caramelised, 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.
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.