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Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

Lisa Romerein
Yield 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.


  • 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

Nutrition Information

  • calories 385
  • caloriesfromfat 58 %
  • protein 8.1 g
  • fat 25 g
  • satfat 8 g
  • carbohydrate 34 g
  • fiber 2.5 g
  • sodium 680 mg
  • cholesterol 20 mg

How to Make It

  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.

  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.