I like potatoes but sometimes I am disappointed that most often my options are mashed potatoes or baked russet potatoes jazzed up after baking. So one holiday season, I thought I’d do something different with potatoes and I randomly searched online and of course, I wasn’t disappointed.
This one is the first one I tried so might as well be my first potato recipe plus we love mushrooms too. After this recipe, I realized that potato can be a science experiment or a blank canvas and I can discover a whole world of potatoes. The beauty of this recipe though is its flexibility – you hold it in the palm of your hand, literally. LOL. Kidding aside, I am just giving you a template and it is easy for you to adjust everything to your liking or your family’s preference.
Ingredients and Instructions
I am using baby or creamer potatoes and mushrooms with olive oil and balsamic vinegar. Then it is just a matter of what spices you want in it – for this recipe, we are doing thyme and chives. And a bit of chili flakes to provide another layer of flavour. You can skip chili flakes if you have kids or you don’t like spicy.
I cut the potatoes in quarters because it is easy to pick up with your spoon or fork compared to leaving baby potatoes whole. Sure, it looks better whole and if that is your preference, go for it especially if you have guests over then I believe it looks more delish that way. The recipe I got this from have them whole. I am just more practical with food – easiest to serve and eat. Unless I will do a more professional food photography shoot.
The mushrooms I got this time are big so I quartered them. As I said, the beauty of this recipe is flexibility – you can decide how you want your potatoes and mushroom to look like. You can have them whole or halved or quartered, etc.
In a cast iron, toss and coat the potatoes with olive oil, balsamic vinegar and thyme. Then sprinkle minced garlic on top. I like my garlic roasted so I leave them on top but you can mix in with the potatoes. Bake for 30-40 minutes in the oven pre-heated to 425 F. Because of the garlic, I sometimes do 40 minutes; I wait for the garlic to turn golden before I mix them in with the potatoes.
Put all the mushrooms on top and bake for another 15-20 minutes. When the mushrooms are almost done, take out the cast iron from the oven and on to your stove top.
On medium heat, pour the wine and wait until it dissipates – about 2 minutes. Then add the cream and stock/broth. I like my beef broth/bouillon cube but you can use vegetable or chicken or pork; totally up to you. Simmer for about 5 minutes or when your potatoes are perfectly done. Sprinkle with chives (and roasted garlic for me – did I say earlier I love roasted garlic that I have a jar and I sprinkle it if I feel it will enhance my dish. My husband has it in chili-garlic oil form. That is his kryptonite. Sometimes he just mixes with rice and he is happy in his corner). Serve as a perfect side dish. Although not bad to have it as it is because of the creamy sauce.
If you do not have a cast iron pan, just cook the mixture in an oven safe pan or baking sheet and then transfer to a stove-top frying or saute pan to finish the recipe off!
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Potatoes and Mushrooms in Creamy Sauce
Roasting in the Oven
Preheat oven to 425F.
In a cast iron pan (see note 5), toss potatoes with olive oil, balsamic vinegar, thyme, chili flakes and salt and chili flakes until evenly coated. Spread out and sprinkle minced garlic on top.
Roast for 30 minutes. Toss and put mushrooms on top and roast for another another 15-20 minutes, or until potatoes are fork tender. Remove from oven and place the pan on stove top over medium heat.
Finishing on Stove-Top
Pour in wine and cook for about 2 minutes or until dissipated. Pour in broth and cream and bring to a boil and simmer for 5 about minutes.
Garnish with chives and roasted garlic and serve!
Serving Size 150 gms
- Amount Per Serving
- Calories 157kcal
- Calories from Fat 3kcal
- % Daily Value *
- Sodium 224mg10%
- Potassium 785mg23%
- Total Carbohydrate 23g8%
- Dietary Fiber 22g88%
- Sugars 3g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. source: https://nutritiondata.self.com
- I only quartered them because that is my preference. You can leave them whole or you can also do halved.
- I like cremini but you can also use white or button or bigger portobello. You can leave them whole or sliced, etc.
- Any kind of broth is game. Maybe vegetable broth if you want to keep it "meat-free".
- You can skip the wine if it's not your thing or if you can't.
- If you do not have a cast iron pan, you can roast in an oven safe pan or baking sheet and then transfer to a stove-top frying or saute pan to finish off.