New Potatoes with Chanterelles and Dill

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

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.

Ingredients

  • 2 pounds small new potatoes
  • 2 tablespoons unsalted butter
  • Β½ pound chanterelles, trimmed, cleaned, and halved (quartered if large)
  • Fine sea salt and freshly ground black pepper
  • 1 to 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley

Method

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.