Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme
Lisa Romerein
Chanterelles are chef Dory Ford's favorite mushroom. Prep and Cook Time: 55 minutes. Notes: If you don't have enough pancetta drippings for the potatoes, add some olive oil.
How to Make It
Step 1
1
Preheat oven to 375°. 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon.
Step 6
6
Note: Nutritional analysis is per serving.
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
Directions
Step 1
1
Preheat oven to 375°. 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon.
Step 6
6
Note: Nutritional analysis is per serving.
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