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Sautéed Chanterelle, Potato & Onion
December 4, 2025
While I use Robata Grill at work to cook Chanterelles, I enjoy this Classic Eastern European recipe at home. Learnt from my wife who has been eating Chanterelle this way when she grew up in mother Russia. I fell in love with this dish, it is Homy, Comfy and super Tasty, but also I think it has some sort of elegant and nostalgic feeling. One of my all time favorite chanterelle recipes.
In this Recipe
Ingredients
Chanterelle
Potato
Onion
Scallion
Dill
Olive Oil
Butter
Black Pepper
Salt
Steps
- Wash the Chanterelle carefully and pat-dry beforehand, tear them into the size you like by hands, or slice the size you want.
- Simultaneously, wash the Potato and Slice then into 5mm thickness and leave them in the water for 10 minutes.
- I like to use medium size potato such as Yukon Gold, but any potato can work.
- I like to pre-cook the potato in salt water as British do for their French fries.
- Simply boil the salt water and cook them till just cooked ( for French Fries, you cook till almost broken, but for this better taking out from the water before getting soft).
- Once the potato is cooked take them out and leave it to dry out for 5 minutes.
- Heat a frying pan, pour some olive oil, place the potato and cook with medium-low heat till it starts to get nice golden color.
- Once the surface of the potato get colored and crispy, set them aside. ( pre-boiling the potato or not is completely up to you. You can simply pan fry them without pre-cooking.)
- Using the same pan, melt the butter and cook chanterelles. Soon they start to release its jus, and important thing here is to keep cooking till the liquid evaporates and disappear. Once the jus is gone, add more butter, cut onion, salt and continue frying until the onion gets translucent.
- At this stage you can taste the chanterelle and adjust the saltiness. Add the preciously cooked potato and sautéed together to marry all the taste.
- You can add more butter at this stage if you like to let the potato soak the flavor of mushroom, onion and butter. The key here is to taste every stage and adjust.
- When you are happy with the crispness, caramelization and the taste of all the ingredients, place them in the dish and sprinkle plenty of dill and sliced scallion on top and eat.
- Optionally I like adding fried eggs which makes even more nutritious complete meal. Of course you can add Bacon or Chorizo on top as well, further more, if you have large tortilla, you can make it into Breakfast Burrito. Go crazy and arrange to your preference!
