This Fried Chanterelle Mushrooms And Potatoes Recipe is an easy and delicious comfort food that never fails! Made in one pan and with just 5 ingredients, this cozy and flavorful dish is sure to become a hit.
Love mushrooms? Try my Ground Mushroom Bolognese - delicious and full of flavor.
Chanterelle Mushroom Recipe
Fried Chanterelle Mushrooms and Potatoes is the recipe that brings me the memory of a childhood. Easy, cozy and incredibly satisfying dish that even beginner cooks can make.
This recipe has always been one of my favorites and whenever it is on the menu, it tends to disappear fast.
When I was in graduate school, fried potatoes were student's #1 dish. They are cheap, they cooks fast and suitable even for people who never made food before. Add mushrooms and there's a complete meal that will keep you full and satisfied for hours.
Since in Ukraine where I grew up, Chanterelles are abundant, we almost always could find them on the markets and used them in our everyday recipes along with other wild mushrooms.
Chanterelles are chewy when cooked and have a beautiful earthy and woodsy flavor.
Where in the US can I buy Chanterelle mushrooms?
Starting from late spring to late fall, you can find Chanterelles in Costco or Whole Foods.
Can Chanterelles be eaten raw?
Like any wild mushrooms, Chanterelles have to be cooked.
Can I make this recipe with other mushrooms?
Let's just say, fried potatoes are already delicious as they are. Mushrooms act as a lovely accompaniment that intensify the flavor of an already awesome recipe.
Here are some of my favorite Chanterelle mushrooms substitutions:
- fresh Porcini
What is the best way to cook Chanterelles?
Chanterelle mushrooms are dense and if cooked right will retain their crispiness in the final dish. That's why most chefs prefer sautéing Chanterelles versus boiling or marinating them.
Sautéing Chanterelles in butter allows to cook these wild mushrooms in minutes yet preserving their micronutrients and amazing woodsy flavor.
This vegetarian Fried Chanterelle Mushrooms And Potatoes skillet is truly a comfort food recipe. It cooks fast and wonderful for lunch or dinner along with fresh green salad.
Sides that go well with Sautéed Mushrooms And Potatoes
Fried Chanterelle Mushrooms And Potatoes Recipe
- 2 tablespoon vegan butter or olive oil
- 1 lb Chanterelle mushrooms or any other flavorful mushrooms (see my suggestion above)
- 1 medium onion quartered and thinly sliced
- 3 tablespoon olive oil
- 12 medium potatoes washed and cut into 1 inch cubes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon green onions chopped, optional
- Before cooking make sure to thoroughly wash Chanterelle mushrooms, clean all the dirt and trim the ends. If the mushrooms are too big, slice them in half.
- Heat 1 tablespoon of vegan butter in a large non stick or cast iron skillet on a medium heat. Add Chanterelles. Mushrooms will release lots of liquid so cook them stirring from time to time until all liquid evaporates, about 10-15 minutes.
- Add the remaining 1 tablespoon of butter and add onion. Season with ½ teaspoon of salt and cook until onion is translucent and slightly brown. Transfer onion and mushrooms to a plate.
- In the same skillet heat 3 tablespoons of oil. Add potatoes, season with ½ teaspoon of salt, ¼ teaspoon of pepper and stir from time until potatoes are brown on the sides and tender when poked with a knife, about 20 minutes.
- Adjust salt and pepper, sprinkle with chopped green onions and serve immediately.