BEST ROASTED BABY POTATOES IN A HOMEMADE MUSHROOM SAUCE

Ingredients

1.5 pounds toddler OR Creamer potatoes, washed and left entire
2 massive portobello mushrooms, halved and sliced 1/four-1/2 inch thick
eight ouncesbutton mushrooms, sliced
3 garlic cloves, minced
2 tbsp. Olive oil
three tbsp. Balsamic vinegar
Salt and pepper
1/four tsp. Purple chili flakes
1/four tsp. Ground thyme

Sauce
2/3 cup vegetable broth
half cup heavy whipping cream
1/3 cup white OR crimson wine (can pass over and use more broth)
1/4 cup chives, chopped (approximately 30 grams or 1 oz.)

Instructions

Preheat oven to 425F.

Place mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme right into a massive blending bowl. Toss until flippantly lined.

Pour right into a big solid iron skillet and unfold out flippantly. Roast for 15 minutes. Toss and prepare dinner for some other 15 mins, or till potatoes are fork tender. Remove from oven and location pan over medium warmth.

Pour in wine and cook dinner until dissipated, about 2-three mins. Pour in broth and cream. Sprinkle with half of the chives. Bring to a boil and simmer for five minutes.

Garnish with closing chives and serve!

Note: If you do not have a cast iron pan, simply prepare dinner the mixture in an oven safe pan or baking sheet and then transfer to a range-top frying or saute pan to finish the recipe off!

Source :https://thecookiewriter.com/roasted-baby-potatoes-homemade-mushroom-sauce/

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