Pan-Fried Fingerling Potatoes with Wild Mushroom Sauce

United States Potato Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 50 mins


2tablespoons butter
2cups sliced mixed wild mushrooms (such as baby bella, crimini or shitake)
2 cloves garlic, minced
1large shallot, thinly sliced
1cup chicken broth
1/4cup chopped dried mixed wild mushrooms (half of a 1-ounce package)
1teaspoon Dijon mustard
3/4teaspoon hebes de Provence
1/2cup fat free half-and-half
1/4cup 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


Nutritional Info *per serving

  • Calories 120
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 10mg
  • Sodium 180mg
  • Potassium 464mg
  • Carbohydrate 18g
  • Fiber 2g
  • Sugars 3g
  • Protein 4g