Pan Fried Fingerling Potatoes with Wild Mushroom Sauce

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.