baby baked potatoes in mushroom sauce
By: Agata Kolaczyk
Published: Wednesday, February 4, 2015 - 2:47am

Ingredients




1,5 pound of baby potatoes
10 oz of button mushrooms
4 garlic cloves
1 table spoon of olive oil
2 tablespoon of balsamic vinegar
Pinch of salt
½ tablespoon of fresh thyme
1 cup of vegetable broth
½ cup of double cream
⅓ cup of white wine
¼ cup of chives, chopped

Preparation

1 Preheat oven to 150 degrees. Prepare baking paper for potatoes. 2 Wash potatoes and if small sizes leave them as they are. Ff larger cut them in half. 3 Bring pot of water to a boil and cook your baby potatoes for 10 minutes. Remove from heat and place them on baking paper. Cover slightly with olive oil, season with salt, pepper and bake for 20 minutes. Every 5 minutes turn them on the other side so they are baked evenly. After baked remove them and set on side. 4 Wash mushrooms and cut them into smaller peaces. Put them into mixing bowl and pour in olive oil, smashed garlic cloves, balsamic vinegar, thyme and some salt. Mix everything. When ready put them on the baking sheet and bake for 10 minutes in 250 degrees. Make sure they would not burn. 5 Heat up frying pan with one spoon olive oil. Put in baked mushrooms, pour in white wine, vegetable broth and bring to shimmer. At the end add double cream and after that add baked potatoes. 6 On the plate sprinkle with freshly chopped chives.

About

baby baked potatoes in creamy mushroom sauce is perfect dish for winter days. Will keep you full for long time.