Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

“Fingerling potatoes and wild mushrooms are finished in a creamy mustard and creme fraiche sauce.”


  • 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


  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.)
  2. 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.
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