Chanterelle Mushrooms with Herb Potatoes

Chanterelle mushrooms are a wonderful wild mushroom that are a hit among chefs. This mushroom and potato dish is a perfect side to any meal. Made with simple ingredients this side is sure to be a hit. 

Chanterelle mushrooms are one of my favorites. Any time I see them in the store I have to buy them. This was one of the first sides I ever made with these since I love steak and potatoes. Another reason for this side dish is I can have a glass of wine while I am making my meal. Since this recipe makes quite a bit you may have some leftovers or if you are like me this is a great side dish for meal prep. 

In this recipe

There are nothing but simple ingredients in this recipe to make sure the chanterelles shine through. However there are a couple of items to consider. 

Chanterelles: these are the best mushrooms for the recipe however if you do not have any then you can add cremini, portobello, or shitake instead. 

White wine: it is important to use a wine you want to drink however chicken broth works well in this recipe as well. 

Ingredients for chanterelle mushrooms on a wooden cutting board
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What are chanterelle mushrooms?

Chanterelle mushrooms are a funnel shaped wild mushroom. They come in varying colors such as red, white and the common golden orange. These cannot be cultivated indoors as they grow around trees. They are a popular mushroom for chefs all over the US and Europe and can be eaten raw however most people prefer to cook them. When cleaning it is best to use a wet paper towel if possible. However if they are pretty dirty then rinse them under water as quickly as possible.

A cast iron skillet with onions and oil
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Caramelized onions in a cast iron skillet
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chanterelle mushrooms and onions in a cast iron skillet
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White wine added to chanterelle mushrooms and onions
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Reduced white wine and mushrooms in a skillet
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Potatoes in a cast iron skillet
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Cooking the mushrooms

These mushrooms have a lot of water in them. When I say a lot don’t be shocked to see an inch of water in the pan. This is why you don’t want to rinse the mushrooms for too long as they will absorb all of that water and release it during cooking. You will need to cook out all of that water before you start with the potatoes to make sure you keep all of their delicious flavors. When chopping your mushrooms you can leave the smaller ones whole and one cut up the larger ones. 

A pan full of chanterelle mushrooms with a gold spoon
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Cutting the potatoes

One of the things that you will want to do is make sure that the potatoes are less than a half an inch. This will let them cook faster and not scorch. If they are larger in size you will need to cook them upwards of 30-40 minutes depending on the size. The smaller the better. Like my potato hash recipe the smaller size will cook faster and they will get a lovely brown and crisp to them. Also make sure you that you don’t overcrowd the pan. This will allow all of them to cook at the same speed. 

A spoonful of chanterelle mushrooms and herbed potatoes
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Looking for other potato and mushroom side dishes?

chanterelle mushrooms in a cast iron skillet
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Chanterelle Mushrooms and Herb Potatoes

Chanterelle mushrooms sautéed in wine with herb fried potatoes.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 173 kcal


  • Cast iron skillet
  • Spatula or spoon
  • Bowl


  • 2 pounds golden potatoes chopped into ½ inch cubes
  • 1 pound chanterelle mushrooms roughly chopped, or whole if small
  • 1 cup onions thinly sliced
  • ¼ cup dry white wine
  • 3 tablespoons olive oil
  • 2 tablespoons parsley chopped
  • 1 tablespoon garlic minced, about 3 cloves
  • 1 tablespoon thyme fresh
  • ½ tablespoon ground black pepper
  • ½ teaspoon salt


  • Heat the cast iron skillet with 1 tablespoon oil over medium-high. Add the sliced onions, reduce the heat to medium and cook until the onions start to caramelize, about 10 minutes.
  • Add the mushrooms and cook until almost all of the water has cooked out. Add the wine and continue to cook until it has reduced to ½ the original amount. Remove from the heat and transfer the mushroom mixture to a bowl.
  • Return the pan to the heat and add the remaining olive oil. Add the potatoes and season with salt, pepper, and thyme.
  • Cook on medium-high heat stirring occasionally to prevent from burning. Cook until soft 15-20 minutes depending on the size of the potatoes.
  • Return the mushroom mixture to the pan with the potatoes. Stir to mix evenly. Remove from the heat and sprinkle with parsley. Serve warm.


Serving: 1servingCalories: 173kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 102mgPotassium: 819mgFiber: 5gSugar: 2gVitamin A: 131IUVitamin C: 27mgCalcium: 36mgIron: 3mg
Nutrition Disclaimer*
Keyword Mushrooms, Potatoes, Wine
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chanterelle mushrooms pinterest pin
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