Name: Roasted Baby Potatoes and Mushroom Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
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; 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)

Description

Our Roasted Baby Potatoes and Mushroom Sauce recipe. Combines the earthy flavors of mushrooms. With the comforting, crisp texture of roasted potatoes. All draped in a velvety sauce. Enriched with cream and wine. Each bite offers a blend of savory spices. And fresh herbs. Promising a gourmet experience. In the comfort of your home. This dish not only satisfies your taste buds. But also brings warmth and joy. To your dining table.

Ingredients

Scale

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

To make this Roasted Baby Potatoes and Mushroom Sauce gluten-free. Ensure your vegetable broth. And any other packaged ingredients, like cornmeal. Are certified gluten-free. For the sauce. Instead of regular flour. Opt for a gluten-free alternative. To thicken it if needed. This adjustment allows those with dietary restrictions. To enjoy the full depth of flavors without compromise. Ensuring everyone at the table can dig in happily.

Prep Time: 15 minutes
Cook Time: 45 minutes