Dive into the rustic charm of our hearty potato and chanterelle dish, a perfect blend of simplicity and flavor for any vegetarian dinner.
This easy chanterelle recipe transforms humble ingredients into a sumptuous meal that's both quick and satisfying.
Featuring golden-browned potatoes and fresh, aromatic chanterelles sautéed in clarified butter, each bite offers a burst of earthy flavors enhanced by a hint of garlic and a splash of white wine.
Garnished with fresh parsley, this dish is not only a feast for your palate but also a vibrant addition to your dining table.
Whether you're seeking a comforting meal for a chilly evening or a quick meal to impress, this recipe promises delicious results in no time.
Get ready to enjoy a delightful culinary experience that's sure to become a new favorite!
⦁ 1 clove garlic
⦁ 2 small onions
⦁ 19 oz (600g) fried potatoes (firm-cooking)
⦁ 16 oz (500g) chanterelles
⦁ 1 small carrot
⦁ ½ bunch parsley
⦁ A dash of dry white wine
⦁ 3 tbsp (45ml) clarified butter
⦁ Salt & freshly ground pepper as desired
1. Peel and thickly slice potatoes, finely dice a carrot, and peel onions and garlic.
2. Cut onions into strips and chop parsley leaves.
3. Clean chanterelles; halve the larger ones.
4. In a pan, heat 2 tbsp clarified butter and fry potatoes and carrots until browned. Add onions towards the end until golden.
5. Season with salt and pepper.
6. In another pan, sauté chanterelles in remaining butter for 3 minutes, season, and press garlic into the pan.
7. Deglaze with wine and cook until the liquid reduces.
8. Mix mushrooms and parsley with the potato mixture, cook for another minute, season to taste, and serve.
🛒 Choosing Ingredients
✔ Waxy Potatoes – Yukon Gold or Charlotte varieties hold their shape and crisp up beautifully
✔ Chanterelle Mushrooms – Golden, trumpet-shaped, and earthy-sweet; clean gently with a brush or damp cloth
✔ Shallots or Onions – Add subtle sweetness and depth
✔ Garlic – Thinly sliced or minced; added late to avoid burning
✔ Fresh Herbs – Thyme, parsley, or chives complement the mushrooms perfectly
✔ Butter & Olive Oil – Use a mix for flavor and even frying
✔ Salt & Pepper – Sea salt for crunch; freshly ground pepper for bite
👩🍳 Preparation
✔ Clean Mushrooms Carefully – Avoid rinsing chanterelles with water; they’re very porous and absorb moisture easily
✔ Pre-Cook Potatoes – Boil until just tender, then cool and slice for better frying texture
✔ Sauté Mushrooms Separately – Cook until golden and water has evaporated before combining with potatoes
✔ Layer in Flavor – Add shallots, garlic, and herbs after the mushrooms have browned
🔥 Cooking Techniques
✔ Fry in Batches – Don’t overcrowd the pan; potatoes need space to crisp
✔ Golden Crust – Use medium-high heat and resist moving the potatoes too often
✔ Butter at the End – Add a knob of butter just before serving for richness and aroma
✔ Deglaze Option – Add a splash of white wine or stock to lift caramelized bits and deepen flavor
🍳 Balancing Flavors
✔ Earthy & Savory – Chanterelles bring a woodland richness; potatoes provide contrast
✔ Garlic & Herb Lift – Fresh herbs and a touch of garlic balance the dish's richness
✔ Finish with Acid – A squeeze of lemon juice or drizzle of aged balsamic brightens the whole dish
✔ Optional Umami Boost – Add a spoonful of crème fraîche or a sprinkle of Parmesan before serving
📦 Storage
✔ Fridge – Keeps 2–3 days in an airtight container
✔ Reheat in a Pan – Avoid the microwave; reheat in a skillet to revive crispness
✔ Mushroom Note – Reheated mushrooms may lose a bit of texture but still taste great
✔ Meal Prep Tip – Parboil and slice potatoes in advance for faster cooking later
🍽 Serving
✔ Side or Main – Serve alongside roast chicken, steak, or a poached egg for a vegetarian main
✔ Garnish Ideas – Fresh parsley, chives, or a few extra sautéed chanterelles on top
✔ Wine Pairing – Earthy white wines like Chardonnay or light reds like Pinot Noir work beautifully
✔ Seasonal Favorite – Best made in autumn when chanterelles are in peak season