Classy Chanterelle Mushrooms and Potatoes

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.

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.

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.

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.