Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 12 ounces chanterelles fresh
• 0.3 cup chardonnay 
• 1 tablespoon chives chopped
• 2 tablespoons tarragon fresh chopped
• 2 teaspoons thyme leaves fresh
• 4 medium cloves garlic minced
• 1.5 teaspoons kosher salt 
• 6 ounces pancetta diced thick-cut
• 1 medium shallots minced
• 0.5 cup white-wine vinaigrette 
• 3 pounds baby yukon gold potatoes halved lengthwise cut into quarters)

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• baking pan
• slotted spoon

Directions

1. Preheat oven to 37
2. Wipe chanterelles with a damp cloth or scrape with a knife to remove dirt; cut away dry, woody parts. Tear mushrooms into 1-in. pieces.
3. Cook pancetta in a large frying pan over medium-high heat until crisp and browned, about 7 minutes.
4. Transfer with a slotted spoon to paper towels, reserving drippings.
5. Toss potatoes with 3 tbsp. reserved pancetta drippings (see Notes), garlic, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Divide potatoes between two 9- by 13-in. glass baking pans.
6. Bake, stirring every 10 minutes, until tender, well browned, and crispy, 25 to 35 minutes.
7. Remove from oven and keep warm.
8. Melt butter in a large frying pan over medium-high heat.
9. Add shallot and cook until soft, 1 minute.
10. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes.
11. Add Chardonnay, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper; scrape up browned bits and cook until liquid evaporates, about 2 minutes.
12. In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives.
13. Drizzle with vinaigrette.
14. Serve warm, with fennel-spiced wild salmon.