Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

Fingerling potatoes and wild mushrooms are finished in a creamy mustard and creme fraiche sauce.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 240 Calories

Ingredients

• 2 tablespoons butter
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 teaspoons Dijon mustard
• 1 pinch freshly ground black pepper to taste
• 1 large shallot, thinly sliced
• 1 ½ pounds fingerling potatoes, halved lengthwise
• 2 cups sliced mixed wild mushrooms (small portobella, crimini, shiitake)
• ¼ cup dried mixed wild mushrooms
• ¾ teaspoon herbes de Provence
• ½ cup creme fraiche or heavy cream

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Add potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (Tenting with foil will speed up cooking.)

Step 2

Stir in fresh mushrooms, garlic and shallot; cook for 10 minutes more. Add broth, dried mushrooms, mustard and herbs; cook over high heat for 5 minutes or until most of the broth has cooked off. Stir in creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.