Looking for a side dish that combines both comfort and elegance? These Roasted Baby Potatoes in a Homemade Mushroom Sauce bring together tender baby potatoes and a rich, flavorful mushroom sauce made with a blend of portobello and button mushrooms. The addition of garlic, balsamic vinegar, and a touch of wine gives this dish a restaurant-quality taste right from your own kitchen. Perfect for family dinners or special occasions, this dish pairs well with a variety of main courses.
Ingredients:
For the Potatoes:
- 1.5 pounds of baby or Creamer potatoes, rinsed and kept intact
- 2 large portobello mushrooms, halved and sliced ¼-½ inch thick
- 8 oz button mushrooms, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
- ¼ tsp red chili flakes
- ¼ tsp ground thyme
For the Mushroom Sauce:
- ⅔ cup vegetable broth
- ½ cup heavy whipping cream
- ⅓ cup white or red wine (or substitute with more vegetable broth)
- ¼ cup chives, chopped (about 30 grams or 1 oz)
Instructions:
1. Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and a pinch of red chili flakes.
- Arrange the potatoes on a baking sheet covered with parchment paper.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden and tender when pierced with a fork.
2. Cook the Mushrooms:
- While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced portobello and button mushrooms to the skillet and sauté for 5-7 minutes until the mushrooms release their liquid and begin to brown.
- Stir in the minced garlic, balsamic vinegar, ground thyme, salt, and pepper.
- Cook for another 2-3 minutes until the mushrooms are caramelized.
3. Make the Sauce:
- Once the mushrooms are cooked, add the vegetable broth and wine (if using) to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy whipping cream and continue to simmer for 5-7 minutes, allowing the sauce to thicken.
- Once the sauce has thickened, add the chopped chives and season with salt and pepper to taste.
4. Combine and Serve:
- Remove the roasted potatoes from the oven and transfer them to the skillet with the mushroom sauce.
- Coat the potatoes thoroughly in the sauce, making sure each piece is evenly covered.
- Serve hot, garnished with extra chives if desired.
Conclusion:
These Roasted Baby Potatoes in a Homemade Mushroom Sauce are a delicious and hearty side dish that’s packed with flavor. The combination of roasted potatoes and the creamy, garlicky mushroom sauce creates a comforting yet sophisticated dish. It’s perfect for pairing with roasted meats, grilled vegetables, or simply enjoyed on its own as a rich and satisfying meal.
Roasted Baby Potatoes with Creamy Mushroom Sauce: A Flavorful Side Dish
Tender roasted baby potatoes coated in a creamyhomemade mushroom sauce made with portobello and button mushrooms, garlic, anda touch of wine. A perfect side dish for any occasion!
For the Potatoes:
- 1.5 pounds of baby or Creamer potatoes (rinsed and kept intact)
- 2 large portobello mushrooms (halved and sliced ¼-½ inch thick)
- 8 oz button mushrooms (sliced)
- 3 garlic cloves (minced)
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper (to taste)
- ¼ tsp red chili flakes
- ¼ tsp ground thyme
For the Mushroom Sauce:
- ⅔ cup vegetable broth
- ½ cup heavy whipping cream
- ⅓ cup white or red wine (or substitute with more vegetable broth)
- ¼ cup chives (chopped (about 30 grams or 1 oz))
Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and a pinch of red chili flakes.
- Arrange the potatoes on a baking sheet covered with parchment paper.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden and tender when pierced with a fork.
Cook the Mushrooms:
- While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced portobello and button mushrooms to the skillet and sauté for 5-7 minutes until the mushrooms release their liquid and begin to brown.
- Stir in the minced garlic, balsamic vinegar, ground thyme, salt, and pepper.
- Cook for another 2-3 minutes until the mushrooms are caramelized.
Make the Sauce:
- Once the mushrooms are cooked, add the vegetable broth and wine (if using) to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy whipping cream and continue to simmer for 5-7 minutes, allowing the sauce to thicken.
- Once the sauce has thickened, add the chopped chives and season with salt and pepper to taste.
Combine and Serve:
- Remove the roasted potatoes from the oven and transfer them to the skillet with the mushroom sauce.
- Coat the potatoes thoroughly in the sauce, making sure each piece is evenly covered.
- Serve hot, garnished with extra chives if desired.