Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 2 tablespoons butter
• 1 1/2 pounds fingerling potatoes (any shape, size and color), halved lengthwise
• 2 cups sliced mixed wild mushrooms (such as small portabella, crimini or shitake)*
• 2 cloves garlic, minced
• 1 large shallot, thinly sliced
• 1 cup chicken broth*
• 1/4 cup chopped dried mixed wild mushrooms (1/2 of a 1-oz. package)
• 2 teaspoons Dijon mustard
• 3/4 teaspoon herbs de Provence
• 1/2 cup crème fraiche or heavy cream
• Freshly ground pepper to taste
• Chopped fresh thyme

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 crème fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.

* Available in most grocery retailers’ produce section