A super simple side dish using California chanterelles I was picking on vacation and smuggled back in my luggage. They’re a lot bigger and chunkier than the chanterelles I pick in Minnesota, so, unlike most of my recipes where chanterelles are used whole, here they’re cut into large hunks and roasted with some of the first vegetables of the midwestern growing season: baby potatoes and onions.
Saute of California Chanterelles with Butterball Potatoes and Spring Onions
- 8 spring bulb onions halved, with a few inches of the green shoot still attached, upper green shoot sliced and reserved to finish the dish like you would a green onion (spring bulb onions differ from scallions by having a bulb on the bottom)
- 1/2 lb small young butterball potatoes, halved fingerling potatoes could be substituted
- 12 ounces chanterelles cut into inch pieces about the same size as the onions and potatoes
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons flavorless oil or lard for sauteing
- 2 tablespoons unsalted butter for finishing, optional
- 2 tablespoons fresh sliced Italian parsley
- 1 teaspoon finely minced garlic
- Preheat the oven to 350. Have a large heavy skillet about 10-12 inches, for the potatoes and onions, and another large skillet for the mushrooms, since the mushrooms will contain a lot of water that needs to cook out.
- Heat the chanterelles in a dry pan or with a touch of oil if it's not cast iron or non-stick, and cook slowly to brown gently and cook off their moisture.
- Meanwhile, heat the other skillet with the oil and put the potatoes, cut side down into the pan. Cook the potatoes without moving them for 4-5 minutes, then put the onions, cut side down into the pan with them, If the pan looks dry, add a touch more oil. season the mixture to taste with salt and pepper, then put in the oven to cook through until the potatoes are just tender.
- Remove the pan with the potatoes and onions from the oven, and if needed, put some extra color on them by cooking on the burner for a few more minutes. When the onions are nice and caramelized, carefully remove the top layer of onion skin, which can be stringy. Add the hot mushrooms to the pan along with the garlic, reserved onion tops, parsley and the butter. Stir the mixture to combine, double check the seasoning for salt and pepper and serve immediately.