Chanterelles with Fingerling Potatoes

Judiaann Woo

Chantrelles w Fingerling Potatoes

Serving Size: 2

This simple side dish combines potatoes with Chanterelles but any hearty mushroom variety will work equally well. While you could certainly cook everything together in the same pan, adding each ingredient in stages, ensures that each component is perfectly cooked and well seasoned before combining them together at the end.


  • 2  tablespoons olive oil
  • 1 small Yellow onion, sliced 
  • 2 garlic cloves, thinly sliced
  • 2 cups fingerling potatoes, sliced into even coins
  • 4-6 large Chanterelle mushrooms, sliced
  • 1 tablespoon fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon lemon juice
  • Kosher salt
  • Freshly ground black pepper


In a sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onions and cook over medium heat, stirring occasionally until softened. Season with salt and pepper. Add garlic and continue to cook until fragrant. Transfer onions and garlic to a bowl and reserve. 

In the same pan, heat 2 tablespoons of olive oil over medium-high heat. Add potatoes, season with salt and pepper and cook, until cooked golden along the edges on both sides. Transfer to the same bowl with onions and garlic and reserve.

Add mushrooms to the pan and cook on medium-high heat, flipping occasionally, until softened. Season with salt and pepper and cook until the edges are golden brown.

Add reserved onions, garlic, and potatoes to the pan. Add fresh herbs and lemon juice. Stir to heat through.