Roasted Mushroom and Potato Delight
This Roasted Mushroom and Potato Delight is a heartwarming dish that combines earthy flavors and creamy sauce for a comforting meal.
Equipment
- Cast Iron Skillet
Ingredients
Main Ingredients
- 1.5 pounds baby or creamer potatoes, washed and left whole
- 2 large portobello mushrooms, halved and sliced ¼-1/2 inch thick
- 8 oz button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
- 0.25 tsp red chili flakes
- 0.25 tsp ground thyme
- 0.67 cup vegetable broth
- 0.5 cup heavy whipping cream
- 0.25 cup chives, chopped (about 30 grams or 1 oz)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the potatoes, portobello mushrooms, button mushrooms, minced garlic, olive oil, balsamic vinegar, salt, pepper, red chili flakes, and thyme. Toss everything together until the potatoes and mushrooms are evenly coated.
- Pour the mixture into a large cast iron skillet, spreading it out evenly. Roast in the preheated oven for 15 minutes.
- After 15 minutes, give the mixture a good toss and return it to the oven for another 15 minutes, or until the potatoes are fork-tender.
- Once done, remove the skillet from the oven and place it over medium heat on the stovetop.
- Pour in the vegetable broth and heavy whipping cream. If using wine, add it now and cook until it dissipates, about 2-3 minutes.
- Sprinkle half of the chopped chives into the skillet, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
- Garnish with the remaining chives before serving.
Notes
For a lighter version, you can substitute the heavy whipping cream with a non-dairy alternative. Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.