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
Prep Time: 10min | Cook Time: 50min
Melt butter in a large skillet over medium heat. Add fingerling 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.
Variations
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
cheryl fiesta 5 years ago
so easy and delish!!