Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

Fingerling-and-Wild-Mushroom-SkilletEnlarge Image
Pan Fried Fingerling Potatoes with Wild Mushroom Sauce
21 votes

At a Glance

  • Yield: 1
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If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


Ingredients

  • 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

Preparation

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

Calories: 160 Fat: 9g Cholesterol: 30mg Sodium: 160mg Vitamin C: 36% Fiber: 2g Protein: 3g Potassium: 464mg


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Judy

Loved this recipe, but used regular white mushrooms. The first time I made this found wasn't enough sauce so the second time I increased the sauce by half..Also on second make used regular potatoes quartered. just as good

Dale Ingersoll

Anyone that loves potatoes and wild rice and mushrooms will love this recipe. Everything coming in together. A perfect meal.

Pat

Yum! Tried this recipe over wild rice and it turned out really well. Looki