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chanterelle mushrooms in a cast iron skillet

Chanterelle Mushrooms and Herb Potatoes

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

Equipment

  • Cast iron skillet
  • Spatula or spoon
  • Bowl

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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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