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 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.
Nutrition
Calories160
Fat9g
Sodium160mg
Cholesterol30
Fiber2g
Protein3g
Potassium464mg
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