Best Pan Fried Fingerling Potatoes With Wild Mushroom Sauce Recipes

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE image

Number Of Ingredients 12

2 tablespoons butter
1 1/2 pounds fingerling potatoes, halved lengthwise
2 cloves garlic, minced
1 recipe - 1 large shallot, thinly sliced
1 cup chicken broth
2 cups fresh mixed wild mushrooms (e.g. small portobella, crimini, shiitake), sliced
1/4 cup dried mixed wild mushrooms
2 teaspoons Dijon mustard
3/4 teaspoon herbes de Provence
1/2 cup creme fraiche or heavy cream
1 recipe (to taste) freshly ground black peppper
1 recipe (to taste) fresh thyme, chopped

Steps:

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.
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.

Fingerling Potatoes with Oyster Mushrooms image

Provided by Jeanne Thiel Kelley

Yield Makes 6 servings

Number Of Ingredients 6

7 tablespoons extra-virgin olive oil, divided
2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
4 tablespoons minced shallots, divided
1 garlic clove, pressed
1 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.
Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.
Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.