Ingredients

• 1 pound baby Dutch yellow potatoes
• 2 tablespoons butter , divided
• 8 freshs sage leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• 1 medium onion , sliced
• 6 ounces sliced chanterelle mushrooms
• 1 pinch salt
• 0.25 cups dry white wine
• salt and ground black pepper to taste

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
2. 2 Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
3. 3 Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
4. 4 Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

Nutrition per serving