Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

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

Step: 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.)

Step: 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.

Per Serving: 240 calories; protein 5.2g; carbohydrates 30.5g; fat 11.6g; cholesterol 38.2mg; sodium 255.7mg.

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