Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

Pan Fried Fingerling Potatoes with Wild Mushroom Sauce – USPB

This dressed up fingerling potato dish featuring a rich Wild Mushroom Sauce will impress any guest. One large skillet and a stove top are the only tools you need to make this dish. Just the smell of it cooking will make guests’ mouths water!

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Servings: 1


  • 2 tablespoons butter
  • 1 1/2 pounds fingerling potatoes (any shape, size and color), halved lengthwise
  • 2 cups  sliced mixed wild mushrooms (such as small portabella, crimini or shitake)*
  • 2 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth*
  • 1/4 cup chopped dried mixed wild mushrooms (1/2 of a 1-oz. package)
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon herbs de Provence
  • 1/2 cup  crème fraiche or heavy cream
  • Freshly ground pepper to taste
  • Chopped fresh thyme


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

* Available in most grocery retailers’ produce section

Cal: 160 Chol: 30mg Sodium: 160mg
Fat: 9g Vitamin C 40% Potassium: 464mg
Carb: Fiber: 2g Protein: 3g