Chanterelle Mushrooms & Crispy Sage Potatoes Recipe

Chanterelle Mushrooms & Crispy Sage Potatoes Recipe

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!

I’ve gotta tell you though: crispy sage leaves in salted butter are everything. Your call! I know I could eat those as an appetiser by themselves, just like that: one crispy sage leaf after another, slowly savouring every single bite.
Goes well with salmon, grilled chicken, a squeeze of lemon or a few of these soft boiled eggs on top.

 

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

Cuisine: Italian

Servings: 6

 

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 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.

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 Caramelised 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 tongs 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.

 


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