Pan Roasted Potatoes with Chanterelle Mushrooms and Cilantro

Onions and garlic are the basis of all things delicious, right? Absolutely true in this case... I like to make these potatoes as a side dish for lunch or dinner, but also as the star of an egg breakfast. And I promise that no one misses gluten when you add earthy chanterelles to practically any potato dish!

Recipe serves 2

Ingredients
1 medium yellow onion, diced
2 cloves garlic, chopped
4 medium yukon gold potatoes
1 large handful of chanterelle mushrooms, rough chopped
                                          salt
                                          pepper
                                          fresh cilantro
                                          butter

Method
1) Cut potatoes into bite-sized pieces and boil in salted water for 5 minutes.
2) Sauté diced onions in a large skillet over medium heat with butter until fragrant and then add garlic. 3) Turn the heat up to medium high and add the potatoes and cook them until the edges get brown and crispy. Add the chanterelle mushrooms but be sure not to cook them for more than a few minutes.
4) Add salt and pepper to taste and then top with fresh cilantro.