Chanterelles are very unique mushrooms, they have a meaty and chewy texture and a fruity smell. Perfect for a sautée or a pasta, according to me…
Throughly rinse the chanterelles to remove small debris. Gently pat dry with paper towels, try to dry off all excess water.
Heat 2 tbsps of olive oil and saute the garlic for two minutes, add the thyme, mushrooms and sprinkle in a little bit of sea salt. Saute until the mushrooms are soft and cooked through. Put aside.
Cut the potatoes into small chunks. Bring a large pan of water to the boil, then cook the potatoes for 2 minutes. Drain well.
Heat 2 tb spoon of olive oil in a large non-stick frying pan Add the potatoes in a single layer, not too tightly packed. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
Turn them all evenly 2 or 3 times until nicely browned all over . Sprinkle with sea salt.
Put the cooked chanterelles and potatoes in a non stick pan and saute both for 2/3 minutes (heat medium high).
Voilà, they are ready to serve!