Chanterelle-Potato Salad With Pancetta, Shallots, And Thyme Recipe

Name: Chanterelle-Potato Salad With Pancetta, Shallots, And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms; 6 ounces slab pancetta or thick-cut bacon, diced; 3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters); 4 medium cloves garlic, minced; 2 teaspoons fresh thyme leaves; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons butter; 1 medium shallot, minced; 1/3 cup Chardonnay or other white wine; 2 tablespoons chopped fresh tarragon; 1 tablespoon chopped chives

Servings: persons

12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms
6 ounces slab pancetta or thick-cut bacon, diced
3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters)
4 medium cloves garlic, minced
2 teaspoons fresh thyme leaves
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 medium shallot, minced
1/3 cup Chardonnay or other white wine
2 tablespoons chopped fresh tarragon
1 tablespoon chopped chives

1
Preheat oven to 375u00b0. Wipe chanterelles with a damp cloth or scrape with a knife to remove dirt; cut away dry, woody parts. Tear mushrooms into 1-in. pieces.
2
Cook pancetta in a large frying pan over medium-high heat until crisp and browned, about 7 minutes. Transfer with a slotted spoon to paper towels, reserving drippings.
3
Toss potatoes with 3 tbsp. reserved pancetta drippings (see Notes), garlic, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Divide potatoes between two 9- by 13-in. glass baking pans. Bake, stirring every 10 minutes, until tender, well browned, and crispy, 25 to 35 minutes. Remove from oven and keep warm.
4
Melt butter in a large frying pan over medium-high heat. Add shallot and cook until soft, 1 minute. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Add Chardonnay, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper; scrape up browned bits and cook until liquid evaporates, about 2 minutes.
5
In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon.
6
Note: Nutritional analysis is per serving.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms, 6 ounces slab pancetta or thick-cut bacon, diced, 3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters), 4 medium cloves garlic, minced, and more.

Yes, Chanterelle-Potato Salad With Pancetta, Shallots, And Thyme falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chanterelle-Potato Salad With Pancetta, Shallots, And Thyme

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