PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE

Pan Fried Fingerling Potatoes with Wild Mushroom Sauce image

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

Provided by Potato Goodness

Categories Side Dish Potato Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

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

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 11.6 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.2 g, Sodium 255.7 mg, Sugar 1.7 g