PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE image

Number Of Ingredients 12

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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.