Chanterelles are beautiful mushrooms – even 3 1/2 days after market day, stored in a paper bag in the refrigerator, they will probably still be beautiful – even picture perfect, before cooking (as the ones roasted in the photo were, although no accompanying photos).
After cooking, they still look great – the lines of their gills, and waves of their tops, make an interesting contrast to cubed sweet potatoes. The chanterelles’ soft golden orange color darkens in the oven, as the sweet potatoes’ brighter orange deepens and caramelizes. The peppery taste of the mushrooms complements the sweet sweet potatoes.
Cut Sweet Potatoes into 3/4″ cubes, approximately. Toss with a little olive oil, salt, pepper, and bake in preheated oven at 425 degrees F. Once just about cooked, add a little more salt, toss chanterelles in olive oil, and lay on top of sweet potatoes, and continue baking another maybe 10 minutes – until done – make sure sweet potatoes do not overcook.
For Another Meal: Roasted Sweet Potatoes and chanterelles, leftover, for a salad, soup, or as they are, for a snack – such flavorful ingredients.