Lemon pound cake with sour cream that is tender and moist with a lovely zing. Both simple and delicious, it is!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound baby Dutch yellow potatoes
- 2 tablespoons butter, divided
- 8 fresh sage leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 medium onion, sliced
- 6 ounces sliced chanterelle mushrooms
- 1 pinch salt
- ¼ cup dry white wine
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
- Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
- Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
- Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.
- If you are unable to find fresh chanterelle mushrooms, I have made this with fresh oyster mushrooms and had the same delicious outcome.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 231 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was excellent! Made it with Saint James Pioneer White Wine. I will make it again.