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

Recipe Summary

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Cook's Note:

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

Nutrition Facts

240 calories; protein 5.2g 10% DV; carbohydrates 30.5g 10% DV; fat 11.6g 18% DV; cholesterol 38.2mg 13% DV; sodium 255.7mg 10% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2016
These potatoes are delicious! I had to use a yellow onion (I didn't have the shallot that I purchased! Rats! The second time that's happened that it didn't make it home from the store with me!). I'm not sure that the added expensive dried mushrooms were totally worth the taste because the others would have been just fine. I did use the herbs as described in a recipe here on this site. Be careful not to burn the potatoes---cook them on a low heat and consider covering them to speed up that process so the butter doesn't overheat. These are delicious and I'd really recommend that you use creme fraiche (use Chef John's recipe here on this site if you have time). Definitely company worthy! Thanks so very much! Yum! Read More
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2016
These potatoes are delicious! I had to use a yellow onion (I didn't have the shallot that I purchased! Rats! The second time that's happened that it didn't make it home from the store with me!). I'm not sure that the added expensive dried mushrooms were totally worth the taste because the others would have been just fine. I did use the herbs as described in a recipe here on this site. Be careful not to burn the potatoes---cook them on a low heat and consider covering them to speed up that process so the butter doesn't overheat. These are delicious and I'd really recommend that you use creme fraiche (use Chef John's recipe here on this site if you have time). Definitely company worthy! Thanks so very much! Yum! Read More
(3)
Rating: 5 stars
10/03/2016
Absolutely phenomenal dish! Couldn't find dried mushrooms anywhere so I added a bit more fresh ones to compensate. I also used minced white onion instead of the shallot but otherwise followed to a 'T'. I was hesitant on the mustard but combined with the thyme and the cream it really made the dish pop. This is not a fast or quick dish but for anyone who loves mushrooms/potatoes this is it! This is definitely a dish to use to impress someone! It'll work trust me! Read More
(2)
Rating: 5 stars
10/07/2016
These were amazing! I can't wait to make them again. The sauce was so flavorful and really enhanced the potatoes. The creaminess from the creme fraiche set these over the top. These will be a regular dish for our house from now on. Read More
(2)
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Rating: 5 stars
10/09/2016
These. Are. Awesome. One of the best potato dishes I have ever made. And they're made with all wholesome ingredients too! I made a couple minor changes - didn't have a shallot so I used a regular onion and couldn't find the dried mushrooms but my 6 oz. package of mixed mushrooms had more than 2 cups so I used the whole package. I also mixed my own herbs de Provence by using a recipe on this site. My chicken stock was also homemade. Delicious! Read More
(2)
Rating: 5 stars
10/23/2016
An elevated potato side dish that's worth the trouble to make. I substituted Lactose-Free Whole for the cream. Yum! Yum! Read More
(1)
Rating: 5 stars
10/25/2016
This is a five-star-restaurant-worthy side. I used all fresh mushrooms and didn't miss the dried (but they may have added texture?). I used homemade chicken bone broth and heavy cream instead of the creme fraiche. This will be made again and again! Read More
(1)
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Rating: 5 stars
10/27/2016
I really enjoyed this recipe as well as the family. Made this with all fresh mushrooms and heavy cream. What a simple side dish! I've also made just the mushroom sauce for mashed potatoes a nice change up from the standard gravy. Definitely love this recipe. Read More
(1)
Rating: 4 stars
03/24/2018
Good served with an egg on top of each serving! Read More
Rating: 5 stars
11/26/2018
Had them with tenderloin roast and crispy asparagus Read More