Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme
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.
- Servings: 8
Source: Sunset Magazine
Ingredients
- ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms
- ounces slab pancetta or thick-cut bacon, diced
- pounds baby Yukon Gold potatoes, halved lengthwise
- medium cloves garlic, minced
- teaspoons fresh thyme leaves
- teaspoons kosher salt
- teaspoon freshly ground black pepper
- tablespoons butter
- medium shallot, minced
- Chardonnay or other white wine
- tablespoons chopped fresh tarragon
- tablespoon chopped chives
- White-Wine Vinaigrette