Roasted Baby Potatoes and Mushroom Sauce – Discover the comforting flavors of our “Roasted Baby Potatoes and Mushroom Sauce” recipe. This dish combines tender baby potatoes. And a rich mushroom sauce. Perfect for a savory main course. Featuring simple, wholesome ingredients. Like portobello and button mushrooms, heavy cream, and a hint of white wine. This meal is both satisfying and delicious.
The first time I made this dish. It was a chilly evening. That called for something hearty yet simple. I wanted to impress my husband. With a new recipe. That also appealed to our little one’s taste buds. As the savory aromas filled our kitchen. The excitement grew. The result was a delightful meal. That became an instant favorite. Reminding us of the warmth and love. That good food brings to our family table.
What makes this Roasted Baby Potatoes and Mushroom Sauce truly stands out?
This Roasted Baby Potatoes and Mushroom Sauce recipe stands out. For its perfect blend of rustic charm. And gourmet flavors. The earthiness of the mushrooms. Combined with the richness of the heavy cream. Creates a luxurious sauce. That complements the roasted potatoes beautifully. It’s a versatile dish. That can be adapted. With different herbs or spices. Making it a reliable go-to. For any dinner occasion.
What You Need To Make This Roasted Baby Potatoes and Mushroom Sauce Recipe?
Baby/Creamer Potatoes: Chosen for their size. And creamy texture. These potatoes roast perfectly. Becoming tender inside. While maintaining a crispy exterior.
Portobello Mushrooms: Known for their meaty texture. They add a robust, earthy flavor. That pairs well with the mildness of the potatoes.
Button Mushrooms: These smaller mushrooms complement the portobellos with their mild flavor. And add texture variety to the dish.
Garlic Cloves: Essential for their aromatic intensity. They infuse the dish with a warm, pungent flavor. That deepens upon roasting.
Olive Oil: Helps to crisp the potatoes and mushrooms. While enriching them with a fruity depth.
Balsamic Vinegar: Adds a subtle tang and sweetness. That enhances the natural flavors of the vegetables.
Chili Flakes: Offer a gentle heat. That sparks up the dish. Without overpowering the other flavors.
Ground Thyme: Its earthy, slightly floral notes are a perfect match. For mushrooms and potatoes.
Vegetable Broth: Provides a light base for the sauce. Adding moisture. And helping to meld the flavors together.
Heavy Whipping Cream: Brings a luxurious creaminess to the sauce. Making it rich. And indulgent.
White/Red Wine: Elevates the sauce with a bright acidity. Or it can be omitted for a simpler. But still flavorful, broth-based sauce.
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Chives: Add a mild oniony crunch. And fresh color as a garnish. Enhancing both the look and taste of the dish.
Steps To Make Roasted Baby Potatoes and Mushroom Sauce:
Step 1: Preheat & Prep: Fire up your oven to 425F. In a large bowl, combine potatoes, both types of mushrooms, garlic, olive oil, vinegar, and all seasonings. Toss to coat well.
Step 2: Roast: Transfer the mixture to a large cast iron skillet. Spreading everything out evenly. Roast for 30 minutes, stirring halfway through. Until the potatoes are tender.
Step 3: Make the Sauce: Over medium heat. Deglaze the skillet with wine. Let it reduce for a few minutes. Add broth and cream. Sprinkle in half the chives. And let it simmer. Until the sauce thickens slightly.
Step 4: Garnish & Serve: Finish with the remaining chives. Serve warm directly from the skillet.
Tip:
To maximize the flavor of this dish. Consider roasting the potatoes. And mushrooms separately. Potatoes may require a slightly longer cooking time. To achieve the perfect crispness. While mushrooms should be added later. To avoid overcooking. This method ensures each component is cooked to its ideal texture. Bringing out the best. In your hearty meal.
Frequently Asked Questions:
Can I make this dish without wine?
Yes. Simply substitute the wine with additional vegetable broth. To keep the flavors balanced. Without alcohol.
How can I ensure my potatoes are perfectly roasted?
Make sure to cut them into even sizes for uniform cooking. And stir halfway through roasting. For even caramelization.
What are some good substitutions for chives?
If chives aren’t available. Green onions or parsley make great alternatives. For garnishing and adding a fresh, herby flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Roasted Baby Potatoes and Mushroom Sauce
Ingredients
- 1.5 lbs of baby or Creamer potatoes thoroughly washed and kept whole
- 2 large portobello mushrooms cut in half and sliced between 1/4 and 1/2 inch thick
- 8 ounces of sliced button mushrooms
- 3 cloves of garlic finely minced
- 2 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon of red chili flakes
- 1/4 teaspoon of ground thyme
For the sauce:
- 2/3 c of vegetable broth
- 1/2 c of heavy whipping cream
- 1/3 c of either white or red wine optional, replace with additional broth if omitted
- 1/4 c of freshly chopped chives equivalent to about 30 g or 1 ounce
Instructions
- Heat your oven to 425°F.
- Combine the mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme. In a sizable mixing bowl. Toss them until they are thoroughly coated. Transfer this mixture to a large cast iron skillet. Spreading everything evenly. Roast in the oven for 15 minutes. Then stir and continue roasting. For another 15 minutes. Until the potatoes are soft enough. To pierce with a fork. After removing it from the oven. Set the skillet over medium heat.
- Add the wine to the skillet. Allowing it to evaporate over the next 2-3 minutes. Then, add the broth and cream. And half of the chives. Bringing the mixture to a boil. Before letting it simmer. For about 5 minutes. Finish by sprinkling the remaining chives over the top as garnish before serving.
- If you don't have a cast iron skillet. You can use any oven-safe pan. Or baking sheet. For the oven steps. Then transfer your ingredients to a skillet on the stove. To complete the cooking process.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
