Roasted Fingerling Potatoes in Mushroom Sauce

barbara lentz


Nice side dish


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 1 1/2 lb
    fingerling potatoes washed and left whole
  • 2 large
    portobello mushrooms
  • 8 oz
    button mushrooms
  • 4 clove
    garlic minced
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    balsamic vinegar
  • 1/2 tsp
    each salt and ground thyme
  • 1/4 tsp
    red pepper flakes
  • 2/3 c
    vegetable broth
  • 1/2 c
    heavy cream
  • 1/3 c
    white wine
  • 1/4 c
    chopped chives

How to Make Roasted Fingerling Potatoes in Mushroom Sauce


  1. Preheat oven 425 degrees. Line a baking sheet with parchment paper.
  2. Slice 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.
  3. While 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.
  4. Heat a frying pan and add a little oil. Slice button mushrooms and fry util caramelized. Sprinkle with salt and pepper and red pepper flakes.
  5. Deglaze 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

Printable Recipe Card

About Roasted Fingerling Potatoes in Mushroom Sauce

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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