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
Looking for easy vegan potato recipes?
These Fried Chanterelle Mushrooms and Potatoes is the recipe that brings me the memory of my childhood. An easy, cozy, and incredibly satisfying dish that even beginner cooks can make.
It's one of the best vegan mushroom recipes and it's so comforting and flavorful.
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 cook fast, and are 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 use 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?
Absolutely!
Let's just say, fried potatoes are already delicious as they are. Mushrooms act as a lovely accompaniment that intensifies the flavor of an already awesome recipe.
Here are some of my favorite Chanterelle mushrooms substitutions:
- Shiitake
- fresh Porcini
- Portabella
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 you to cook these wild mushrooms in minutes while 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 is wonderful for lunch or dinner along with a fresh green salad.
Sides that go well with Sautéed Mushrooms And Potatoes
- Roasted Balsamic Green Beans And Tomatoes
- Creamy Cauliflower Salad With Cucumbers
- Beet Salad With Greek Yogurt Dressing
- Marinated Zucchini Salad
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Fried Chanterelle Mushrooms And Potatoes Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Jane Caltrider says
I'm not really a big mushroom fan but this recipe produced a fantastic side dish which will be a permanent part of all my future menus.
Iryna Bychkiv says
Jane, thank you so much for your comment! I'm very happy you loved this recipe!
Bev Hull says
Can I use dried chantrelles?? (After rehydrating in boiling water) I can't wait to make this!
Iryna says
Dried chanterelles are fine too. Make sure to sauté the boiled chanterelles the same as you would sauté fresh mushrooms.
Kim says
Did you add fresh dill and sour cream? I can’t wait to try this recipe. I live in Oregon and we love chanterelles.
Iryna says
Hi Kim! Yes, you can use sour cream for serving. This is optional though. Dill is also used for serving.
Easyfoodsmith says
That is a lovely dish and I especially love the sound of chanterelle mushrooms. Must have made it such a hearty comforting dish.
natalia bartkova says
OMG! It is unbelievably tasty! love it forever.
Iryna says
It's our favorite as well:)