Classy Chanterelle Mushrooms and Potatoes

Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 195 calories; protein 3.7g; carbohydrates 26.3g; fat 7.2g; cholesterol 15.3mg; sodium 230.5mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .