1Preheat oven 425 degrees. Line a baking sheet with parchment paper.
2Slice the portobello mushrooms thinly. Place a large mixing bowl and pour in olive oil, garlic, balsamic vinegar, thyme and salt. Add mushrooms and toss to evenly coat. Place on baking sheet and bake 15 minutes. Remove from oven and set aside. Reduce oven heat to 400 degrees.
3While mushrooms are roasting bring a pot of water to a boil. Cook potatoes for 15 minutes. Drain and pat dry. Place the potatoes on cooking sheet and coat with oil and season with salt and pepper. Bake for 20 minutes. Set aside.
4Heat a frying pan and add a little oil. Slice button mushrooms and fry util caramelized. Sprinkle with salt and pepper and red pepper flakes.
5Deglaze the pan with the wine. Stir in portobello mushrooms and cook a couple of minutes. Add the potatoes and vegetable broth. bring to a simmer. Pour in the heavy cream and cook until heated through. Serve garnished with the chives