Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

Fingerling-and-Wild-Mushroom-SkilletEnlarge Image
Pan Fried Fingerling Potatoes with Wild Mushroom Sauce
18 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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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