Pan-Fried Fingerling Potatoes with Wild Mushroom Sauce
- Yield 8 servings
- Prep 15 mins
- Cook 50 mins
This elegant sauté of potatoes and mushrooms is a perfect side for grilled steak.
United States Potato Board
Ingredients
- 2 tablespoons butter
- 2 cups sliced mixed wild mushrooms (such as baby bella, crimini or shitake)
- 2 -- cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 cup chicken broth
- 1/4 cup chopped dried mixed wild mushrooms (half of a 1-ounce package)
- 1 teaspoon Dijon mustard
- 3/4 teaspoon hebes de Provence
- 1/2 cup fat free half-and-half
- 1/4 cup light sour cream
- -- Freshly ground pepper to taste
- -- Chopped fresh thyme
Instructions
- 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.
