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


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


  1. 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.

Recipe courtesy of the United States Potato Board




Get every new post delivered to your Inbox.

Join 261 other followers