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Rich in flavor and texture: a delicious potato-
mushroom casserole. Photo courtesy
Are you making a special New Year’s Eve dinner? This dressed up fingerling potato dish in a rich wild mushroom sauce is a festive side. Plus, it’s an easy, one-skillet dish.
It’s from the United States Potato Association, which has many more delicious potato recipes at PotatoGoodness.com.
PAN FRIED FINGERLING POTATOES WITH
WILD MUSHROOM SAUCE
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 shiitake)
2 cloves garlic, minced
1 large shallot, thinly sliced
1 cup chicken broth
1/4 cup chopped dried mixed wild mushrooms (half of a 1-oz. package)
2 teaspoons Dijon mustard
3/4 teaspoon herbs de Provence
1/2 cup fraîche or heavy cream (buy or make this crème fraîche recipe)
Freshly ground 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.
3. STIR in crème fraîche and cook for 5 minutes more. Season with pepper and fresh thyme.
The different types of potatoes.
The different types of mushrooms.
DO YOU KNOW YOUR POTATOES & MUSHROOMS?
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