Classy Chanterelle Mushrooms and Potatoes

Name: Classy Chanterelle Mushrooms and Potatoes
Total time: 45
Yield: 4
Ingredients: 1 pound baby Dutch yellow potatoes; 2 tablespoons butter, divided; 8 fresh sage leaves; 1 tablespoon Dijon mustard; 1 teaspoon olive oil; 1 teaspoon dried thyme; 1 medium onion, sliced; 6 ounces sliced chanterelle mushrooms; 1 pinch salt; ¼ cup dry white wine; salt and ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

4 servings

•

1 pound baby Dutch yellow potatoes
•

2 tablespoons butter, divided
•

8 fresh sage leaves
•

1 tablespoon Dijon mustard
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1 teaspoon olive oil
•

1 teaspoon dried thyme

•

1 medium onion, sliced
•

6 ounces sliced chanterelle mushrooms
•

1 pinch salt
•

¼ cup dry white wine
•

salt and ground black pepper to taste

Instructions

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.