Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme
Photo by Lisa Romerein


  • 1 medium shallot, minced
  • 6 ounces slab pancetta or thick-cut bacon, diced
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons butter
  • 1 ½ teaspoons kosher salt
  • 12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms
  • + 6 more ingredients
    • 2 teaspoons fresh thyme leaves
    • 4 medium cloves garlic, minced
    • ¾ teaspoon freshly ground black pepper
    • ½ cup White-Wine Vinaigrette
    • 1/3 cup Chardonnay or other white wine
    • 3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters)

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 ...

View full recipe at My Recipes


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