Categories: Sides
Ingredients
- 1.5 pounds baby potatoes, washed and left whole
- 2 large portobello mushrooms
- 8 oz button mushrooms
- 3 garlic cloves, minced
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. red chili flakes
- ⅛ - 1/4 tsp. ground thyme
- ⅔ cup vegetable broth
- 1/2 cup heavy whipping cream
- ⅓ cup white wine
- 1/4 cup chives, chopped
Directions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Slice the portobello mushrooms, about ¼ inch thick (if chunks are still long width wise, cut in half again.) Place into a large mixing bowl and pour in olive oil, garlic, balsamic vinegar, thyme, and salt. Toss until evenly coated. Pour onto the baking sheet and spread out evenly. Bake for 10-15 minutes. Remove from oven and set aside. Reduce oven to 400F.
- While mushrooms are roasting, bring a pot of water to a boil. Place in your potatoes and cook for about 8-10 minutes, or until just fork tender (do not overcook!) Remove from oven and pat dry. Place them onto a baking sheet and coat with enough oil so they are evenly polished. Season with some salt and pepper. Bake for 20-25 minutes, or until potatoes are nicely golden. Remove and set aside.
- Slice the button mushrooms. Heat a frying pan (or cast iron skillet) with 1-2 tbsp, of olive oil and place over medium. Add the button mushrooms and cook until beginning to caramelize (about 10 minutes.) Sprinkle with salt, pepper, and red chili flakes. Continue cooking until nice and caramelized.
- Deglaze the pan with white wine. Stir in the portobello mushrooms and cook for a couple of minutes. Add the potatoes and stir in the vegetable broth, bringing to a simmer. Pour in the heavy cream and cook until heated through. In the last couple of minutes, add the chives.
- Serve immediately.