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Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme





Yields
Makes 8 servings

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.

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme




Lisa Romerein
 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
 1/2 cup White-Wine Vinaigrette
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 385Calories from Fat 58
% Daily Value *
Total Fat 25g39%

Saturated Fat 8g40%
Cholesterol 20mg7%
Sodium 680mg29%
Total Carbohydrate 34g12%

Dietary Fiber 2.5g10%
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.