Potato Goodness Recipe ∗ Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

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

Ingredients

• 2 tablespoons butter
• 1 ½ 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
• ¼ cup dried mixed wild mushrooms
• 2 teaspoons Dijon mustard
• ¾ teaspoon herbes de Provence
• ½ cup creme fraiche or heavy cream
• 1 pinch Freshly ground black pepper to taste
• 1 teaspoon Chopped fresh thyme

Cooking Directions

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.

Nutrition Facts

• calories239.8
• carbohydrateContent30.5 g
• cholesterolContent38.2 mg
• fatContent11.6 g
• fiberContent3.9 g
• proteinContent5.2 g
• saturatedFatContent7.2 g
• sodiumContent255.7 mg
• sugarContent1.7 g