Recipe of Recept Met Creme Fraiche

Pan Fried Fingerling Potatoes With Wild Mushroom Sauce

Serveer de crostini (repen brood) op de kom met courgette soep.

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 | Recept Met 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 | Recept Met 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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