Pan Fried Fingerling Potatoes With Wild Mushroom Sauce Recipes

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PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE

Categories     Potato     Mushroom     Thyme

Number Of Ingredients 12



PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE image

Steps:

  • 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.

2 tablespoons butter
1 1/2 pounds fingerling potatoes, halved lengthwise
2 cloves garlic, minced
1 recipe - 1 large shallot, thinly sliced
1 cup chicken broth
2 cups fresh mixed wild mushrooms (e.g. small portobella, crimini, shiitake), sliced
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
1 recipe (to taste) freshly ground black peppper
1 recipe (to taste) fresh thyme, chopped

FINGERLING POTATOES WITH OYSTER MUSHROOMS

Provided by Jeanne Thiel Kelley

Categories     Mushroom     Potato     Side     Roast     Quick & Easy     Fall     Shallot     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Fingerling Potatoes with Oyster Mushrooms image

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.
  • Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.
  • Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.
  • Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.

7 tablespoons extra-virgin olive oil, divided
2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
4 tablespoons minced shallots, divided
1 garlic clove, pressed
1 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley

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