My VERY popular roasted baby potatoes in a homemade mushroom sauce has gotten a makeover and it cannot get any better!
Christmas is almost here! I initially wanted to make today's roasted baby potatoes in a homemade mushroom sauce for my contribution to The Little Potato Company as a thank you for sharing their products with me. However, I decided to go with pan-fried fingerling potatoes with bacon. I must say, that recipe is doing amazing! Seems like everyone is enjoying the easy, but flavorful, dish. I could not enjoy the pan-fried fingerling potatoes, but I knew I wanted to revamp my popular mushroom pasta sauce recipe for myself.
The mushroom sauce worked outstandingly with these baby potatoes. I originally thought I put way too much liquid into this meal, but you would be surprised at how much the potatoes soak up, especially after they sit for some time. My husband is also a big rice lover, so he had no problem pouring any extra liquid on top of his rice. Personally, I love a bit of extra sauce when it comes to pasta or rice, so this roasted baby potatoes recipe worked perfectly for me. It is not a thick sauce, but I could see it working perfectly over mashed potatoes (or just about anything.)
It is a very simple dish to make,
but a bit of work. UPDATE: Since revisiting this recipe I have made it so it is a one pan meal! The recipe tastes exactly like the original method, but reduces cooking time (and dishes!) drastically!
As always, the white wine is optional but I swear it makes this dish. I love it paired with mushrooms and it really brings through the earthiness of the mushrooms without masking flavors. UPDATE: When I revisited this recipe I was actually out of white wine. I used red wine instead and it was just as good, if not better! If alcohol isn't your thing, just use more broth!
Roasted Baby Potatoes in a Homemade Mushroom Sauce
Making this meal all in one pan saves time and dishes!
- 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 garlic cloves, minced
- 2 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- Salt and pepper
- ¼ tsp. red chili flakes
- ¼ tsp. ground thyme
- ⅔ cup vegetable broth
- ½ cup heavy whipping cream
- ⅓ cup white OR red wine (can omit and use more broth)
- ¼ cup chives, chopped (about 30 grams or 1 oz)
- Preheat oven to 425F.
- Place mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme into a large mixing bowl. Toss until evenly coated. Pour into a large cast iron skillet and spread out evenly. Roast for 15 minutes. Toss and cook for another 15 minutes, or until potatoes are fork tender. Remove from oven and place pan over medium heat.
- Pour in wine and cook until dissipated, about 2-3 minutes. Pour in broth and cream. Sprinkle with half the chives. Bring to a boil and simmer for 5 minutes. Garnish with remaining chives and serve!
- Note: 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!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 980Total Fat: 70gSaturated Fat: 47gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 67mgSodium: 681mgCarbohydrates: 75gFiber: 6gSugar: 11gProtein: 12g
I could eat this sauce all day, every day. I am sure my body would eventually hate all that cream, but it is just the perfect amount of richness. I could see this recipe working easily for vegans by subbing in the almond milk for the whipping cream. I may have to give that a go soon so Mr. TCW doesn't have to suffer through his lactose intolerance (though the amount of cream is so little it should not be too harsh.)
Instead of chives, fresh dill would work beautifully here. I was tempted to do fresh dill but I had recently made another loaf of my cheese and dill beer bread and thought it would be nice to change things up.
Love these roasted baby potatoes in a homemade mushroom sauce?! Try some of these recipes:
Portobello Mushroom Pasta with Cream Sauce
Pan-Fried Creamer Potatoes and Bacon with a Yogurt-Chive Sauce
Thalia @ butter and brioche
I often make roast veggies for dinner but never made a mushroom sauce to go along with them before. This is definitely something I will be trying.. thanks for the idea!
No problem at all, Thalia 🙂
Claudia @ HomeMade with love
Wow this looks like pure perfection!! Can't wait to try it 🙂
Deb@ Cooking on the Front Burner
I love potatoes and mushrooms - great idea to pair them together!!
I love both as well so it only made sense to throw them together!
Miranda @ Cookie Dough & Oven Mitt
Holy moly. This is the dish I need in my life. I love lots of sauce, especially if it's a mushroom sauce! How does one make roasted baby potatoes look so beautiful?
By pairing them in lots of creamy mushroom sauce! 🙂
Roasted potatoes are my favorite! I love that you threw them in a creamy mushroom sauce...yum!
They are my husband's absolute favourite as well. Perfect side dish for just about anyone!
What a great way to go beyond the "plain potatoes" I'm often stuck on. Plus I love these baby potatoes, so tender and delicious!
I love roasting them with butter, salt, and pepper, but sometimes we need to amp them up a bit!
This looks just incredible! I love any kind of "saucy" dishes so this is right up my alley!
I have a weakness for sauces, too 🙂
Is there anon dairy alternative to the creamer?
Hi Ashley! To be honest, I have not tried any dairy alternatives. I'm always amazed at the products out there these days and feel you could throw a simple non-dairy milk here (like cashew perhaps,) and add in some nutritional yeast flakes to up the flavours. Sorry I am not more help.
Sara @ Bitz & Giggles
Oh my goodness. This looks amazing. Perfect side to any dish for sure. Pinning!
Or a meal on their own (I totally ate them as is!)
Shannon @ Dinner from the Heart
Mushrooms in a cream sauce sounds divine and then to pair it with baby potatoes - oh, my mouth is watering! I'm sure roasting the portabellos brings out the best flavor in them. This looks so delicious. 🙂
Roasting portobello mushrooms seems like my favourite method these days. The extra steps are worth it!
Never thought to put a mushroom sauce with potatoes; looks great. I wonder if you could adapt this to make a creamy potato/mushroom soup?
That sounds like an awesome idea! I might have to whip something up (perfect timing since I have extra potatoes and mushrooms on hand.)
Ohhh this looks amazing! I had mushroom cream sauce tonight with dinner. I will have to try your version!
I don't think you could go wrong with having another night of mushroom cream sauce for dinner 🙂
Meg @ The Housewife in Training Files
OMG I can see why you would want to eat that sauce every day...I want to too!!
Haha, I really wish I could eat it every day with no consequences!
Cate | Chez CateyLou
I could definitely make a meal out of these potatoes - they look amazing, and that mushroom sauce sounds incredible!
I actually ate them as a meal as opposed to servings them as a side 🙂
Omg looking at these pictures made me so hungry! This reminds me my university life I had roasted baby potatoes with mushrooms quite often, YUM! Plus you're an amazing photographer!
Thank you so much! Your university life sounds much better than others when it comes to food 🙂
I just wanted to say that I made this tonight and it was absolutely amazing. The mushroom cream sauce was so delicious and flavorful, and added so much life to regular old roasted potatoes. I didn't have any of the big portobellos, so I just roasted up my baby bellas according to the recipe and combined with the white wine, potatoes and cream. Perfection.
We absolutely love this dish and I am glad you loved it, too! Baby bellas sound great in this recipe and a lot less work. I may have to steal that idea 🙂
Tried making this today !!! Yummmmm. My husband and I absolutely loved it!! Definitely bookmarking this recipe
Yes! You have reminded me that I need to make these again!
This dish tasted really good and I will try to find a way to make it again. But the recipe is not the best. First, the instructions for cooking the potatoes would leave you with extremely overlooked potatoes. I boiled for only 5 min and roasted for 10, but you could just eliminate the boiling and roast from 10-15 min. Second, there are WAY too many steps. The portobello mushroom, button mushroom, and potatoes each have a different and separate method of preparation. So many prep bowls! I really think this could be simplified, then this recipe would be a keeper. Very tasty.
I am glad you liked the recipe! Sorry about any confusion, this is an old recipe and I definitely want to revisit it. I have learned to word instructions a bit more carefully 😉
This looks delicious and I can't wait to make it! I forgot broth!!! Anyone make it without the broth and just wine and cream??? I'm thinking it might thicken it a bit and maybe even cook some bacon first before the mushrooms eliminating the oil and using bacon grease instead...mmmmm mouth watering 😉
Beth, your idea sounds delicious! I love cooking my potatoes in bacon fat! The broth is there to help thin the sauce out, but also cut the richness a bit. I don't see the harm in adding some starchy water to the sauce if you decide to boil the potatoes first.
The recipe looks delicious, I never roasted the mushrooms before!
I am not sure to find the brown portobello mushrooms where I live, never saw them. Do you think it is possible to roast white portobello mushrooms as well?
Have a great day 🙂
Oh, for sure! Use any mushrooms you like (I just like portobellos because they are gourmet without being too pricey!)
is there something healthy that I can substitute the heavy whipping cream with?
Haha, yeah heavy cream is not the healthiest 🙂 You could use any type of cream or milk but remember that it will be thinner and cream has a pretty bold flavour compared to plain milk.
I went to cook this recipe but it didn't make any sense. Am I to bake the potatoes and mushrooms together? I would have thought that the sliced mushrooms would bake way before the potatoes? The instructions are not clear enough.
Nope, the mushrooms and potatoes cook perfectly! You want to make sure you are using really small potatoes (I use The Little Potato Company's Baby Boomers.) Never had an issue with this recipe and have probably made it a dozen times! If you are concerned, you can always fry up the mushrooms while your potatoes cook.
So are the potatoes put into the pan with the mushrooms. etc? I am assuming they are, but they are not listed. Thanks.
They sure are!
Sounds delish! I'd like to try this soon. Do you think it would be ok to add baby carrots and cubes butternut squash (for both nutrition and pretty color) or would it be a hot mess?
I always love adding more flavours! My only concern would be space. Think it would all fit into one pan? Maybe not a whole squash 🙂 But if you do add them, let me know how it goes!
Modified this just a little and added leeks into the recipe instead of green onions or chives. I thought it add a more robust flavor.
That sounds wonderful! I really need to use leeks more often.
I love potatoes and mushrooms and was excited to try the recipe last night. Had no wine in the house so I used Harveys Bristol Cream (Sherry). It was fabulous. Will try with white wine next time it is definitely a keeper!
Yay! Thank you! I do find the wine makes a huge difference, but I am often out of it myself 🙂
I have never committed on a recipe that I have tried online, but I had to for this one. This is so good that I had to comment. The sauce is soooogood that I could have just drank it. I cooked this with a leg of lamb and put that sauce over the cut pieces of lamb, and I was in heaven. This is more then a keeper it is going to be a tradition with my leg of lamb! I will have to try it with my ribeye steak or prime rib.
Now I did take a fork and poked holes in the potatoes before I made sauce. So that it would help them soak up the sauce and so the potatoes can release some of their starches to help thick up the sauce some.
Thank you for sharing your recipe with us!
Thank you so much!!! I agree, it is drink-worthy, lol. I also tend to use this sauce over various cuts of meat for my family because they love it so much!
This recipe is SO DELICIOUS! I left out the chives and it was still SO tasty, not to mention really easy as well. I left my button mushrooms whole because I love them that way. Thanks for the new dinner favourite!
This was a surprising recipe. I expected it to be good, but it was outstanding! I just finished it and am already thinking about when I am going to make it next. Great recipe!
These potatoes are RIDICULOUS! So, so good! My husband made one request, double the sauce. But wow, these were easy and tasted amazing!
It is comments like this that make me want to come back to blogging! Thank you!
I would use full fat coconut milk for the vegans, I think.
I am curious to how that would go! Only one way to find out 🙂