This original recipe elevates a rustic forest favorite into a true culinary experience. By par-cooking the potatoes and dry-searing the chanterelles separately, we ensure maximum crispiness while preserving the delicate, apricot-like aroma of the wild mushrooms. The dish is finished with a touch of pine-infused butter to bring the essence of the Canadian Pacific Northwest straight to the plate.
Pan-fried Potatoes with Chanterelles
West Coast Wild Foods
3-4
25 minutes
25 minutes
165
World Wide
Wild Chanterelle
This original recipe elevates a rustic forest favorite into a true culinary experience. By par-cooking the potatoes and dry-searing the chanterelles separately, we ensure maximum crispiness while preserving the delicate, apricot-like aroma of the ...
Ingredients
1.5 oz (40g) Dried wild Chanterelle mushrooms (equivalent to about 1 lb of fresh)
2 cups Very hot water (not boiling)
1 Large shallot, finely diced
2 cloves Garlic, thinly sliced
1 tsp Fresh thyme leaves
2 tbsp Salted butter (divided)
2 tbsp High-smoke point oil (grapeseed or avocado oil)
Flaky sea salt and cracked black pepper to taste
Directions
blank
Place dried chanterelles in a bowl and pour the 2 cups of hot water over them. Let sit for 20 minutes until plumped. Lift the mushrooms out, gently squeezing them over the bowl to save the liquid. Crucial Step: Pour the remaining liquid through a fine mesh strainer or coffee filter to remove any natural forest sediment. Set the clean broth aside.
blank
Place cubed potatoes into a saucepan. Pour in the filtered mushroom broth and add a generous pinch of salt. (If the broth doesn't fully cover the potatoes, top up with a splash of water). Bring to a boil and simmer for 6-7 minutes until slightly tender but firm. Drain well and let the potatoes air-dry completely on a towel.
blank
Pat the rehydrated chanterelles completely dry with a paper towel. Heat a large skillet over medium heat with 1 tbsp of butter. Add the mushrooms and shallots, sautéing for 4-5 minutes until the edges of the chanterelles begin to crisp and brown. Transfer them to a plate.
blank
Wipe the skillet and turn the heat to medium-high. Add the high-smoke point oil and fry the dried potatoes undisturbed for 4 minutes to build a crust, then toss until golden all over. Lower the heat to medium-low, toss the chanterelles back in, and add the garlic, thyme, and the final 1 tbsp of butter. Toss for 2 minutes until incredibly fragrant. Season with flaky salt and pepper.