Pan Fried Fingerling Potatoes with Wild Mushroom Sauce recipe
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Ingredients
- 2 tablespoons butter 1 ½ pounds fingerling potatoes, halved lengthwise 2 cups sliced mixed wild mushrooms (small portobella, crimini, shiitake) 2 cloves garlic, minced 1 large shallot, thinly sliced 1 cup chicken broth ¼ cup dried mixed wild mushrooms 2 teaspoons Dijon mustard ¾ teaspoon herbes de Provence ½ cup creme fraiche or heavy cream Freshly ground black pepper to taste Chopped fresh thyme
Nutrition Info
- 239.8 caloriescarbohydrate: 30.5 gcholesterol: 38.2 mgfat: 11.6 gfiber: 3.9 gprotein: 5.2 gsaturatedFat: 7.2 gservingSize: -sodium: 255.7 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Pan Fried Fingerling Potatoes with Wild Mushroom Sauce
Directions
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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 creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.