The Cookie Writer

Roasted Baby Potatoes in a Homemade Mushroom Sauce

By 62 Comments

My VERY popular roasted baby potatoes in a homemade mushroom sauce has gotten a makeover and it cannot get any better!

The photos and recipe for these roasted baby potatoes in a homemade mushroom sauce have been been updated as of April 20th, 2016!

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 flavourful, 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.

Roasted Baby Potatoes in a Homemade Mushroom Sauce #potatoes

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.)

Roasted Baby Potatoes in a Homemade Mushroom Sauce #mushrooms

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 flavours. 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

Roasted Baby Potatoes in a Homemade Mushroom Sauce

Yields 2

Making this meal all in one pan saves time and dishes!

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • 1.5 pounds baby OR Creamer potatoes, washed and left whole
  • 2 large portobello mushrooms, halved and sliced 1/4-1/2 inch thick
  • 8 oz button mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • Salt and pepper
  • 1/4 tsp. red chili flakes
  • 1/4 tsp. ground thyme
    • Sauce
  • 2/3 cup vegetable broth
  • 1/2 cup heavy whipping cream
  • 1/3 cup white OR red wine (can omit and use more broth)
  • 1/4 cup chives, chopped (about 30 grams or 1 oz)

Instructions

  1. Preheat oven to 425F.
  2. 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.
  3. 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!
  4. 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!
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https://thecookiewriter.com/roasted-baby-potatoes-homemade-mushroom-sauce/

Roasted Baby Potatoes in a Homemade Mushroom Sauce #sidedish

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 Dan 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 #sauce

Portobello Mushroom Pasta with Cream Sauce

Pan-Fried Creamer Potatoes and Bacon with a Yogurt-Chive Sauce 6

Pan-Fried Creamer Potatoes and Bacon with a Yogurt-Chive Sauce

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Comments

  14. 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!
    Reply

  15. 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.
    Reply

    • 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 :)
      Reply

  16. Tried making this today !!! Yummmmm. My husband and I absolutely loved it!! Definitely bookmarking this recipe
    Reply

  17. 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.
    Reply

    • 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 ;)
      Reply

  18. 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 ;)
    Reply

    • 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.
      Reply

  19. Hi Kacey, 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 :)
    Reply

    • 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.
      Reply

  21. 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.
    Reply

    • 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.
      Reply

  22. So are the potatoes put into the pan with the mushrooms. etc? I am assuming they are, but they are not listed. Thanks.
    Reply

  23. 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?
    Reply

    • 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!
      Reply

  24. 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.
    Reply

  25. 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!
    Reply

  26. 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!
    Reply

    • 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!
      Reply

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