Pan Fried Fingerling Potatoes With Wild Mushroom Sauce

• 2 tablespoons butter
• 1 1/2 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
• 1/4 cup dried mixed wild mushrooms
• 2 teaspoons Dijon mustard
• 3/4 teaspoon herbes de Provence
• 1/2 cup creme fraiche or heavy cream
• Freshly ground black pepper to taste
• Chopped fresh thyme

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.)
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.

butter, fingerling potatoes, mushrooms, garlic, shallot, chicken broth, mushrooms, mustard, herbes, creme fraiche, freshly ground black pepper, thyme

Taken from www.allrecipes.com/recipe/255104/pan-fried-fingerling-potatoes-with-wild-mushroom-sauce/ (may not work)