Pan-Fried Fingerling Potatoes with Wild Mushroom Sauce
United States Potato Board
- Yield: 8 servings
- Prep: 15 mins
- Cook: 50 mins
Ingredients
- 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
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.
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