Recipe of How To Make Creme Fraiche

Pan Fried Fingerling Potatoes With Wild Mushroom Sauce

In a nutshell, it's thickened cream;

Recipe Summary Pan Fried Fingerling Potatoes With Wild Mushroom Sauce

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

Ingredients | How To Make Creme Fraiche

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

Directions

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 creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.

For gluten-free, check the list of ingredients for the chicken broth and packaged mushrooms.

Info | How To Make Creme Fraiche

prep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Pan Fried Fingerling Potatoes With Wild Mushroom Sauce

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