Potatoes, Chanterelles, Shallots in Red Wine Sauce

By dyannucci

Ingredients

• 4 tablespoons butter, divided
• 2 cups small (or cut) fingerling potatoes
• 1 cup or more chanterelle mushrooms, thoroughly wiped clean
• 4 medium or 2 very large shallots, cut into large bite-size chunks
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt
• 3/4 cup red wine
• minced fresh flat-leaf parsley
• black pepper

Details

Adapted from herbivoracious.com

Preparation

Step 1

In a medium skillet with a lid, melt 2 tablespoons of the butter over medium heat.
Add the potatoes, mushrooms, shallots, rosemary and salt and toss to coat. Cook for about 8 minutes, trying to get a little browning going but without burning anything.
Add 1/2 cup water, put on the lid, and reduce the heat to a simmer.
Cook until the potatoes are tender, adding more water as needed to keep it from burning.
When the potatoes are cooked, remove the top and raise the heat to cook off any remaining liquid.
Remove all of the vegetables to a platter, and then deglaze the pan with the wine. Raise the heat to medium high. Scrape all of the browned bits (the fond) off of the bottom of the pan into the sauce. Break up the remaining butter and whisk it vigorously into the sauce, which should have a nice sheen. This whole step should take just a couple of minutes, reducing and thickening the sauce slightly.
Spoon the sauce over the vegetables (either on a platter or individual plates), garnish with parsley and a grind of black pepper and serve.