- 2 tablespoons butter
- 1 1/2 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
- 1/4 cup dried mixed wild mushrooms
- 2 teaspoons Dijon mustard
- 3/4 teaspoon herbes de Provence
- 1/2 cup creme fraiche or heavy cream
- Freshly ground black pepper to taste
- Chopped fresh thyme
- 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.
05/10/2018
recipepes.com
Pan Fried Fingerling Potatoes with Wild Mushroom Sauce, recipe
PT15M
PT1H
5
455 calories
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