Pan Fried Fingerling Potatoes with Wild Mushroom Sauce recipe

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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
Freshly ground black pepper to taste
Chopped fresh thyme

Nutrition Info

239.8 calories
carbohydrate: 30.5 g
cholesterol: 38.2 mg
fat: 11.6 g
fiber: 3.9 g
protein: 5.2 g
saturatedFat: 7.2 g
servingSize: -
sodium: 255.7 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

6 servings

Recipe Note

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

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