Pan Fried Fingerling Potatoes With Wild Mushroom Sauce Recipes

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PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE



PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE image

Categories     Potato     Mushroom     Thyme

Number Of Ingredients 12

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

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.

PAN-FRIED HONEY-LEMON FINGERLING POTATOES AND LEEKS



Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Salt
2 pounds fingerling potatoes
2 tablespoons butter
1 leek, halved, thoroughly washed and then sliced up to pale green part
Freshly cracked black pepper
1 tablespoon olive oil
1 teaspoon honey
1 tablespoon minced fresh Italian parsley
1 lemon, zested

Steps:

  • Bring a pot of salted water to a boil. Gently poach the fingerlings for 5 minutes. Drain the potatoes, cut in half and dry thoroughly.
  • Heat a large pan over medium-high heat. Melt the butter, add the leeks and season with salt and pepper. Saute until softened, about 8 minutes. Set aside.
  • In the same pan, heat the olive oil. Put the fingerlings cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side. Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes.
  • Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE



Pan Fried Fingerling Potatoes with Wild Mushroom Sauce image

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

Provided by Potato Goodness

Categories     Potato Side Dishes

Time 1h10m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ 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
¼ cup dried mixed wild mushrooms
2 teaspoons Dijon mustard
¾ teaspoon herbes de Provence
½ cup creme fraiche or heavy cream
1 pinch Freshly ground black pepper to taste
1 teaspoon Chopped fresh thyme

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 11.6 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.2 g, Sodium 255.7 mg, Sugar 1.7 g

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE



Pan Fried Fingerling Potatoes with Wild Mushroom Sauce image

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

Provided by Potato Goodness

Categories     Potato Side Dishes

Time 1h10m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ 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
¼ cup dried mixed wild mushrooms
2 teaspoons Dijon mustard
¾ teaspoon herbes de Provence
½ cup creme fraiche or heavy cream
1 pinch Freshly ground black pepper to taste
1 teaspoon Chopped fresh thyme

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 11.6 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.2 g, Sodium 255.7 mg, Sugar 1.7 g

FRIED FINGERLING POTATOES



Fried Fingerling Potatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Number Of Ingredients 4

1 cup water
Coarse salt
1 pound fingerling potatoes, scrubbed clean
3 cups vegetable oil

Steps:

  • Place water and some salt into a saucepan fitted with a steamer basket and bring to a boil.
  • Add potatoes to basket and steam over medium-low heat until tender when pierced with the tip of a paring knife.
  • Meanwhile, in a heavy-bottomed Dutch oven, heat oil to 350 degrees on a deep-fry thermometer.
  • Transfer potatoes to a bowl to cool. Once potatoes are cool enough to handle, peel and halve lengthwise; cut into 3/4-inch pieces. Return pieces to bowl and shake them for 5 to 10 seconds to roughen the edges.
  • Add potatoes to Dutch oven, in batches if necessary, and fry until golden brown and crisp, about 4 minutes. Using a slotted spoon, transfer potatoes to a baking sheet lined with paper towels. Season generously with salt and serve immediately.

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE



Pan Fried Fingerling Potatoes with Wild Mushroom Sauce image

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

Provided by Potato Goodness

Categories     Potato Side Dishes

Time 1h10m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ 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
¼ cup dried mixed wild mushrooms
2 teaspoons Dijon mustard
¾ teaspoon herbes de Provence
½ cup creme fraiche or heavy cream
1 pinch Freshly ground black pepper to taste
1 teaspoon Chopped fresh thyme

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 11.6 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.2 g, Sodium 255.7 mg, Sugar 1.7 g

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE



Pan Fried Fingerling Potatoes with Wild Mushroom Sauce image

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

Provided by Potato Goodness

Categories     Potato Side Dishes

Time 1h10m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ 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
¼ cup dried mixed wild mushrooms
2 teaspoons Dijon mustard
¾ teaspoon herbes de Provence
½ cup creme fraiche or heavy cream
1 pinch Freshly ground black pepper to taste
1 teaspoon Chopped fresh thyme

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 11.6 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.2 g, Sodium 255.7 mg, Sugar 1.7 g

PAN FRIED FINGERLING POTATOES WITH WILD MUSHROOM SAUCE



Pan Fried Fingerling Potatoes with Wild Mushroom Sauce image

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

Provided by Potato Goodness

Categories     Potato Side Dishes

Time 1h10m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 ½ 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
¼ cup dried mixed wild mushrooms
2 teaspoons Dijon mustard
¾ teaspoon herbes de Provence
½ cup creme fraiche or heavy cream
1 pinch Freshly ground black pepper to taste
1 teaspoon Chopped fresh thyme

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 11.6 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.2 g, Sodium 255.7 mg, Sugar 1.7 g

FINGERLING POTATOES WITH OYSTER MUSHROOMS



Fingerling Potatoes with Oyster Mushrooms image

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

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

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.

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