THIS DISH IS ONE OF MY LATE-SUMMER FAVORITES. IT CAN BE SERVED HOT, WARM, OR COLD. THE POTATOES GO WELL WITH RICH, FATTY FISH LIKE MACKEREL OR SALMON, AND WITH GAME, LAMB, AND BEEF.
Place the potatoes in a large pot and cover with lightly salted water. Bring to a boil for 15 to 20 minutes, or until tender; drain and let cool slightly.
Meanwhile, in a large skillet, heat the butter over medium-high heat until it bubbles enthusiastically. Add the chanterelles and cook for 4 to 5 minutes until tender. Season with salt and pepper. Add the garlic and cook for 1 more minute. Remove from the heat.
Cut the potatoes in half and put them in a bowl or a deep serving plate. Add the mushrooms and toss to mix well. Sprinkle with the dill and parsley and toss well again before serving.
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