Chanterelle-Potato Salad With Pancetta, Shallots, And Thyme

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12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms

6 ounces slab pancetta or thick-cut bacon, diced

3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters)

4 medium cloves garlic, minced

2 teaspoons fresh thyme leaves

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons butter

1 medium shallot, minced

1/3 cup Chardonnay or other white wine

2 tablespoons chopped fresh tarragon

1 tablespoon chopped chives

1/2 cup White-Wine Vinaigrette

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