Warm Bacon, Chanterelle, and Potato Salad
– Bill Jones, Author of The Deerholme Mushroom Book: From Foraging to Feasting
If you love mushrooms, you must have this delicious book. Award-winning cookbook author Bill Jones has compiled this beautifully orchestrated book from his Cowichan Valley, Deerholme Farm. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi. Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food. Delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes, all featuring mushrooms, include: Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; Curried Mushroom and Coconut Bisque. The Deerholme Mushroom Book is every chef’s essential guide to edible mushrooms.
A variation on a classic German potato salad made with chanterelles. It is best to add the dressing to warm potatoes so they soak up all the dressing. Serve at room temperature.
2 lb (1 kg) potatoes, peeled
¼ lb (115 g) thick-cut bacon, cut in thin strips
1 lb (450 g) chanterelles, cleaned and sliced
salt and pepper, to taste
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) grainy mustard
1 tsp (5 mL) chopped capers
3 Tbsp (45 mL) chopped sweet onion (or green onion)
fresh chives or green onions, minced, for garnish
Add potatoes to a large pot of salted cold water. Bring to a boil and cook until tender.
Meanwhile, warm a skillet over medium-high heat, add the bacon, and heat until the bacon is browned and has rendered its fat. Add the chanterelles and sauté until the mushrooms give off moisture and it has completely evaporated. Season with salt and pepper. When the mushrooms just begin to brown on the edges, remove from heat and set aside.
In a large mixing bowl, combine vinegar, oil, mustard, capers, and onion. Stir until mixed. Drain potatoes and add while still warm to the dressing. Add the bacon and toss to coat. Serve warm, garnished with fresh chives or green onions.