Chanterelle mushroom and potato stir-fry with Herbs

Today’s chanterelle mushroom and potato stir-fry is based on a meal that’s been near and dear to me ever since I was a kid growing up in Russia. The chanterelle season in central European Russia falls on mid-summer, so this dish was always a treat we used to have a few times every June and July.

Chanterelle Stir-Fry with Potatoes and Herbs 3

Since I came to the US eight and a half years ago, I never had a chance to find chanterelles again until Rob and I moved to the Pacific Northwest earlier this year. We found out that this type of mushroom grows pretty well around here, but the season falls on September-October.

A couple things to clarify:

1. No, I didn’t put on my brand-new rubber boots and set off on a mushroom foraging trip in the nearby woods to find me some chanterelles for this stir-fry, even though that probably would have been fun.

I simply stopped by the Whole Foods wonderland one afternoon, and picked up some chanterelles in their produce department. (Other less fancy stores in this area carry them too, but this was a rare time I was in the Whole Foods neighborhood, so that’s why I got them there.)

2. Since classic Russian food is not known for its abundance of herbs and spices, I took some liberty to add some rosemary, oregano and thyme to my stir-fry to make it more aromatic. Minced garlic also found its way into my pan because garlic makes everything way more flavorful.

Chanterelle Mushrooms

Ideally, this stir-fry can be cooked in one pan: first, you sautée the coarsely chopped chanterelles, then remove them from the pan onto a plate, cook your potatoes, and add the mushrooms back to the pan at the end.

To make things quicker, however, I decided to use 2 pans at the same time, and started cooking the mushrooms and potatoes in separate pans.

Cooked Chanterelle Mushrooms

Once both were cooked, I added the chanterelles to the potatoes, stirred them up, added some chopped parsley, and voila – the dish was ready to be served!

Also, back in the day in Russia, I used to make this stir-fry differently by sautéing mushrooms for a few minutes first, then adding potatoes and allowing them to cook right along with mushrooms – this method works too, but I find that potatoes come out a little mushy, making this dish come out more like a stew than a stir-fry.

Chanterelle Stir-Fry with Potatoes and Herbs 2

Serving Suggestion: I used this stir-fry as the main course for dinner alongside a fresh salad, but it can just as well be used as a festive side dish at any holiday gathering – Thanksgiving, here we come!

Oil or No Oil? The traditional Russian dish is cooked in plenty of oil, but since I try to use as little oil as possible – or none at all – I found that the mushrooms can be cooked completely without oil as they release a lot of liquid, and potatoes can be sprayed with just a bit of olive oil spray to form a nice outer ‘crust’.

If you’re not oil-free, you can cook both potatoes and mushrooms in 1-2 Tbsp of oil.

Yield: 3 servings

Chanterelle Stir-Fry with Potatoes and Herbs

Chanterelle Stir-Fry with Potatoes and Herbs

The simple chanterelle mushroom stir-fry with potatoes and herbs brings together the flavors of fall, filling your kitchen with delicious aromas of Italian herbs and garlic. Use two pans at once to cut the cooking time in half, or see the directions above on how to make this dish in one pan.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 4 cups chanterelle mushrooms*, roughly chopped**
  • 4 medium white potatoes, peeled and cubed into ½” dice
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • ½ tsp dried thyme
  • ¼ tsp dried oregano
  • 1 tsp fresh rosemary (or ½ tsp dried)
  • 1 Tbsp fresh parsley, chopped
  • Salt, pepper to taste
  • Avocado oil cooking spray (or omit if completely oil-free)

Instructions

  1. Heat 2 nonstick pans over medium heat***. Add roughly chopped chanterelle mushrooms to pan #1 and cover with a lid. Reduce the heat to medium-low, and cook the mushrooms for 5-7 minutes, stirring them a couple times.
  2. Once the mushrooms release a lot of liquid, uncover the pan and continue to cook until most of the liquid is evaporated. Sprinkle the mushrooms with a bit of salt, pepper and about a half of all herbs except for fresh parsley. When the spices become aromatic (about 1 min), stir in the garlic, and take the pan off the heat.
  3. While the mushrooms are cooking, add cubed potatoes to the heated pan #2, and spray them with avocado oil cooking spray. Mix them up, and spray them again. (You can omit the oil if using a good nonstick pan.) Cover the pan with a lid, reduce the heat to medium-low, and cook the potatoes for 10-12 min, stirring them every 3-4 min to avoid sticking to the pan. Add sliced onions and cook 2-3 min longer.
  4. The potatoes will be done once the cubes can be easily pierced with a fork. If more oil is used, the potato cubes will have a nice crust on the outside. At this point, add the chanterelles along with the rest of the herbs including parsley, mix well. Add more salt and pepper to taste if needed.
  5. Serve as a main course with a salad, or as a side dish for any of your plant-based creations!

Notes

*Although chanterelles may be hard to find in stores if you live in the South, this dish takes on a special taste only when made with this type of mushroom. Alternatively, you can use Portobello/crimini mushrooms and cook them the same way, but the taste will be different (but still good).

**Chop the chanterelles into large chunks as they tend to shrink quite a bit during cooking.

***You can also make the whole dish in one pan – see directions in the post above.

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Nutrition Information:

Yield:

3

Serving Size:

1 bowl

Amount Per Serving: Calories: 299Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgCarbohydrates: 57gFiber: 9gSugar: 5gProtein: 7g

Please note that the provided nutritional information data is approximate.

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 Question for you: What’s your favorite dish with mushrooms?

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5 thoughts on “Chanterelle mushroom and potato stir-fry with Herbs”

  1. Chanterelles and porcini mushrooms are my favorites, though I do love all mushrooms. Thank you for this very simple but delicious recipe!

  2. HI,
    When we lived on Whidbey, we used to pick those mushrooms in Putney woods just outside of Langley. Plus it’s a great area for trail runs. We love mushrooms on top of a vegan pizza! The sauce I use is cream corn, rather than tomatoe based. The corn and mushroom flavor goes great! 🙂

    1. Wow Heidi, thank you for the pointer! Putney woods is such a beautiful place! I like mushrooms like portobellos on my pizza too, but haven’t tried chanterelles – I bet they would be delicious.

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